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Very Old Meatloaf Recipe

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."
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1 h 50 m servings 289 cals
Original recipe yields 8 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Mix ground beef with water and milk in a large bowl using your hands until beef is evenly moistened.
  3. Mix bread crumbs, onion, carrot, apple, and egg into the beef mixture until evenly integrated.
  4. Form the beef mixture into a loaf.
  5. Transfer the meatloaf to a deep baking dish; tent with a sheet of aluminum foil.
  6. Bake in preheated oven for 1 hour; remove foil tent and bake until no longer pink the center, about 30 minutes more.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 27
  1. 30 Ratings

Most helpful positive review

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 visi...

Most helpful critical review

very dry and very bland

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Most positive
Least positive

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 visi...

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 wonde...

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..

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...

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 ...

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, ...

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 ...

I was surprised at how good this was. I especially loved the carrots and apple in the meatloaf. Next time I will chop the carrots a bit finer. So good! The reason I was surprised was because I a...

It's become a meal we make often! I use Italian bread crumbs as well. What I've learned from the three times I've made this: use Italian bread crumbs for added flavor, I use 1/2 an onion (my hou...