Old School Meatloaf

Name: Old School Meatloaf
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Southern
Ingredients: 2 pounds ground beef (85 to 90%); 1 1/2 cups buttery cracker crumbs, about 25 Ritz crackers; 1 cup finely chopped green bell pepper; 1 cup finely chopped onion; 1/2 cup tomato juice; 1 1/2 teaspoons salt; 1 1/2 teaspoons dried Italian seasoning; 1 teaspoon garlic powder; 3/4 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten; 1/2 cup condensed tomato soup, undiluted; 1 tablespoon light brown sugar; 1 tablespoon yellow mustard; 2 teaspoons soy sauce; 1 1/2 teaspoon apple cider vinegar

Old School Meatloaf is moist and tender with green pepper and onion and a tangy tomato soup glaze on top.

Prep15 min
Cook1 hr 5 min
Total1 hr 20 min
Serves8
Rating4.8

Old School Meatloaf is moist and tender with green pepper and onion and a tangy tomato soup glaze on top.

Old-School Meatloaf on serving platter with green beans.

This traditional meatloaf tastes just like grandmother made it. Serve with mashed potatoes and green beans for a down-home comfort food supper. Leftovers make great meatloaf sandwiches.

Meatloaf is one of my very favorite comfort foods and I’ve tried so many variations. Some of my favorites are Jalapeno Popper Stuffed Meatloaf, Italian Meatloaf, and Bacon-Wrapped Meatloaf.

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The sauce is a delicious sweet and tangy mixture of condensed tomato soup, brown sugar, mustard, soy sauce, and apple cider vinegar.

Overhead of meatloaf with one slice cut.

Old School Meatloaf Recipe Tips

Use ground beef that is between 85-90% lean. If the ground beef is too lean, you will have dry, tough meatloaf. If it is too fatty, you will have a greasy mess.

Saltine crackers can be used instead of Ritz crackers.

The bell pepper can be left out if you don’t like it.

Don’t overmix the meatloaf mixture. It can make the meatloaf dense and tough.

Place the loaf pan on a rimmed baking sheet in case any grease overflows the sides.

If you don’t have a loaf pan, you can bake the meatloaf on a baking sheet lined with foil or parchment paper for easy clean-up. Just shape the meatloaf mixture into a loaf.

Let the meatloaf cool a good 10-15 minutes before slicing or it will fall apart.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in a microwave.

Can Meatloaf Be Frozen?

Yes! You can freeze this meatloaf either before or after baking. Wrap it well in plastic wrap and then aluminum foil. When ready to eat, thaw in the refrigerator overnight and then bake or reheat in oven. If freezing already cooked meatloaf, I recommend freezing it in slices.