This oven baked 4-ingredient depression era meatloaf is the kind of sweet-and-savory, stick-to-your-ribs dinner my mother made when money was tight but appetites were big. It’s inspired by the resourceful cooking of the 1930s, when home cooks stretched a pound of ground beef with pantry staples like oats and ketchup.
Shiny glazed meatloaf on a sheet pan
Shiny glazed meatloaf on a sheet pan
The result is a tender, comforting loaf with a glossy red glaze that feels nostalgic but still fits into a busy weeknight—minimal chopping, one bowl, and the oven does the rest.
Serve this meatloaf in thick slices with classic Midwestern sides: buttery mashed potatoes or egg noodles, steamed green beans or peas, and maybe a simple iceberg salad with a tangy dressing to cut through the richness. Leftovers are excellent cold or reheated, tucked into a soft sandwich roll with extra ketchup or mustard. A crisp dill pickle and a glass of milk or iced tea round out the old-fashioned, comforting feel of the meal.
Sliced meatloaf dinner with mashed potatoes and green beans
Sliced meatloaf dinner with mashed potatoes and green beans
Oven Baked 4-Ingredient Depression Era Meatloaf
Servings: 4-6
Ingredients
1 1/2 pounds ground beef (80–85% lean)
1 cup old-fashioned rolled oats (not instant)
1 cup ketchup, divided (3/4 cup for the loaf, 1/4 cup for the glaze)
1 teaspoon kosher salt
Simple meatloaf ingredients arranged in mixing bowls
Simple meatloaf ingredients arranged in mixing bowls
Directions
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