Grandmother's Old Fashioned Meatloaf


  • 2 lbs. hamburger
  • 1 cup saltine cracker crumbs (oatmeal or bread crumbs)
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper chopped (my addition)
  • 2 eggs
  • 3/4-1 cup evaporated milk (whole milk or half and half)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder 
  • 1 teaspoon ground coriander (my addition)
  • 2 cups of water 
  • 1 cup ketchup 


Preheat oven to 350 degrees F.  Spray a 9 or 10-inch cast iron skillet with a nonstick cooking spray; set aside.

In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix until well blended.

Be careful not to handle the meat mixture too much.  Shape into a round bun and place in the cast iron skillet.  Pour water halfway up in the skillet.

Bake in the oven for 1 hour or until meatloaf is done.   Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.

Tomato Gravy

  • 1 cup (maybe more) juices in the skillet from the meatloaf
  • 2 tablespoons cornstarch
  • 1 can tomato sauce
  • 1 1/2 cups water

Heat reserved juices from the skillet.  Using a wire whisk, blend in cornstarch, stirring constantly.  When all mixture is incorporated, add tomato sauce and 1 cup of water at a time.

Stir the water in until thick and bubbly.  If the gravy is too thick,  add more water, 1/2 cup at a time.

Taste the gravy and season to your taste.  I usually add the same seasonings that are in the meatloaf, salt, black pepper, garlic powder, and coriander.

Serve over meatloaf.