Recipe by Jason Gaydos
"At present time (2012), this is a 207-year-old meatloaf recipe, that has been handed down through our family since my great-great-grandmother back in 1807. It may be older than this, but that's as far back as I can trace it. Originally it was made using deer meat, but I prefer using beef as did my Mother. Enjoy."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Granny Smith apple, diced
I used to make this from an old cookbook years ago and lost the cookbook after several moves across the country. Really happy to find it here on Allrecipes. Thanks, Jason. It is, indeed, a wonderful meatloaf...
very dry and very bland
Tried this and Grandma was on to something with the apple! Has a different spin than the same old meatloaf.
I know some Gaydos'es..
I made your recipe last weekend and it was awesome. I'm not sure how fine the onions, carrots and apple were suppose to be but I shredded mine in my food processor so they were still quite visible in the meatloaf. It stayed together well and had a great taste. Thanks for your recipe and this will be my go-to one for sure.
Wow. I really wasn't expecting much from this recipe, but it was amazing! I've been looking for a low sugar meatloaf recipe (surprisingly hard to find) and now I have to look no further! Due to my husband's diet restrictions, I substituted turkey for beef and used gluten free bread crumbs. Next time I think I'll double the recipe for more leftovers. Oh and bonus- my 17 month old ate his entire serving. I could see a little bit of sage being a really good addition. Thank you Jason!
This is very similar to my grandma's meatloaf from about the early 1900's. I imagine it was made with kitchen staples at the time, so they had very little seasoning options. The difference in my recipe is that I make it with either bread crumbs or butter crackers, or a combo of them, salt, pepper, garlic & Worcestershire. Everything else is the same. Nothing fancy, basic comfort food from grandma. I've tried other recipes but always come back to this.
I made this meatloaf last night and it was a huge hit! Tonight I sliced up the leftovers and fried them in a bit of butter. Yum! The two minor changes I made was that I finely grated the onion, carrot and apple, so my kids wouldn't pick them out, and I used a pink lady apple instead of a granny smith (what I had on hand). Will definitely be making this one again!!
Even though Italian style bread crumbs were all I had, this recipe would benefit from the addition of some salt and pepper. It has a nice texture, and I like the nutritional benefit of using a carrot and an apple. Except for the crumbs, I followed the recipe and the method exactly. I think it would also benefit from some kind of topping, or sauce. Unfortunately, there aren't enough drippings to make a sauce, so I will have to wing it. I don't prepare meatloaf very often, so I will probably go back to the way my mom taught me.
* Percent Daily Values are based on a 2,000 calorie diet.
Very Old Meatloaf Recipe
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the simple secrets to amazing, beefy meatloaf.
The yummy glaze makes this meatloaf moist and delicious.
See how to make a comfort food classic, Nashville-style.