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Question about my grandma's famous meatloaf recipe
I was digging through an old box of her recipe cards and found the original. It calls for a full cup of ketchup, which seems crazy. I always just squirted some in. I made it exactly as written last night, and the whole thing was way more moist and had a better crust. Did anyone else's family recipes hide weird amounts of common stuff like that?
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leo6035mo ago
Yeah, the old recipes never messed around with the wet stuff. My mom's cornbread dressing needs a whole can of condensed soup, and if you skimp it just crumbles into dust. They knew how much liquid it took to survive a few hours in those old ovens, right?
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beth_butler755mo ago
That's a good point from @leo603 about old ovens drying things out, but I always figured it was more about the meat itself. Back then, the ground beef was a lot leaner, so you needed that extra ketchup for both moisture and sugar to get a good glaze. Using less with today's fatty beef would make sense.
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