This Prize-Winning Meatloaf is a hearty, comforting dish that’s been loved for generations. The recipe is attributed to Mildred Newman, with notes dating back to August 1973, suggesting it was a cherished family favorite. Originally inspired by a recipe found on an oatmeal box, Mrs. Newman likely added her own special touches, such as the inclusion of celery and ketchup, to create this award-worthy meatloaf. This version is perfect for those who appreciate a classic, flavorful meatloaf that’s both easy to prepare and satisfying for the whole family.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Classic Prize-Winning Meatloaf
The History of Prize-Winning Meatloaf
Meatloaf has been a beloved staple in American kitchens for over a century, with countless variations developed over the years. This particular recipe, linked to an oatmeal box, reflects the mid-20th-century trend of incorporating oats as a filler in meatloaf recipes. Oatmeal not only added bulk but also helped to keep the meatloaf moist and tender. The popularity of recipe cards in the 1960s and 70s, often shared among friends and family, contributed to the widespread adoption of these home-cooked meals. Mildred Newman’s version, with the addition of celery and ketchup, likely evolved from a basic oatmeal meatloaf recipe to include more flavor and texture, making it her own. The recipe’s enduring appeal speaks to its perfect balance of savory ingredients and comforting taste.
Explore more of our Meatloaf Recipes and Dinner Recipes to bring a taste of tradition to your table!
Timeline of the Recipe and Ingredients
- Late 19th Century: Meatloaf becomes a common dish in American households, using ingredients like breadcrumbs and ground beef.
- 1920s-1930s: Oatmeal begins to be used as a filler in meatloaf recipes, popularized by companies like Quaker Oats.
- 1971: A similar meatloaf recipe is published in Public Opinion, reflecting the widespread popularity of oatmeal in meatloaf at the time.
- August 1973: Mildred Newman’s Prize-Winning Meatloaf recipe is dated, suggesting it was a family favorite and possibly adapted from the oatmeal box recipe.
- Today: This classic meatloaf continues to be a favorite, loved for its comforting flavors and easy preparation.
Recipe Discussion
Mildred Newman’s Prize-Winning Meatloaf is a delicious example of a classic American meatloaf, enriched with a few unique touches. The ground beef provides a hearty base, while the oatmeal adds texture and helps retain moisture. Finely chopped onions and celery leaves bring a subtle sweetness and a hint of freshness to the dish, perfectly balancing the savory flavors. The use of both tomato juice and ketchup adds a tangy sweetness, while the beaten egg binds everything together, ensuring the meatloaf holds its shape. The topping of ketchup and brown sugar creates a caramelized crust that contrasts beautifully with the tender meat inside. This recipe is the epitome of comfort food, offering a rich, savory flavor with every bite.
Preparation Tips
- Cook Vegetables First: Sauté the celery and onion before mixing them into the meatloaf to enhance their flavor and soften their texture.
- Use Fresh Ingredients: Fresh celery leaves and finely chopped onions will give the meatloaf a better texture and flavor than dried or pre-chopped options.
- Mix Gently: Overmixing the meatloaf mixture can lead to a dense, tough texture. Combine the ingredients just until everything is evenly distributed.
- Customize the Topping: Experiment with different ratios of ketchup and brown sugar for the topping. You can make it sweeter or tangier based on your preference.
- Let It Rest: After baking, let the meatloaf sit for about 5 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and moist slice.
Recommended Kitchen Items
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- 8½ x 4½ x 2½-Inch Loaf Pan: This pan is the perfect size for baking meatloaf evenly, ensuring it cooks through without drying out.
- Non-Stick Skillet: A good non-stick skillet is essential for sautéing onions and celery, helping to bring out their flavors before adding them to the meatloaf.
- Oven Thermometer: To ensure your meatloaf bakes to perfection, use an oven thermometer to maintain an accurate temperature throughout the cooking process.
Serving Suggestions
- Mashed Potatoes: Creamy mashed potatoes are the perfect side to complement the savory flavors of the meatloaf.
- Steamed Green Beans: Serve with steamed green beans for a fresh and crunchy contrast to the rich meatloaf.
- Buttered Corn: A side of sweet, buttered corn adds a touch of sweetness that pairs well with the tangy ketchup topping.
- Dinner Rolls: Warm, soft dinner rolls are great for soaking up any extra sauce or juices from the meatloaf.
October 18th is National Meatloaf Day—time to celebrate the ultimate comfort food! Whether you like it classic or with a twist, it’s the perfect day to serve a slice of nostalgia.
View all Food Holidays.
This Prize-Winning Meatloaf is a timeless dish that combines the best traditional flavors with a few unique twists. It’s a comforting, reliable recipe that’s sure to become a family favorite, just as it was for Mildred Newman.
Prize-Winning Meatloaf Recipe
Prize-Winning Meatloaf
Ingredients
- 1½ lbs. ground beef
- ¾ cup oatmeal (uncooked)
- 1¼ cup onion (finely chopped)
- 1½ tsp. salt
- 1¼ cup (or more) chopped celery leaves
- ¼ tsp. pepper
- 1 cup tomato juice
- 1 egg, beaten
- ½ cup catsup
Instructions
- Cook minced celery and onion to add to the rest of the ingredients.
- Save a small amount of catsup and brown sugar to spread over the top.
- Pack firmly in an ungreased 8½ x 4½ x 2½-inch (or larger) loaf pan.
- Bake in a 350° oven for 1 hour and 15 minutes.
- Let stand for 5 minutes before slicing.