Old School Meatloaf is moist and tender with green pepper and onion and a tangy tomato soup glaze on top.

 
This traditional meatloaf tastes just like grandmother made it. Serve with mashed potatoes and green beans for a down-home comfort food supper. Leftovers make great meatloaf sandwiches.
Eggs, tomato juice, onion, and bell pepper help keep the meatloaf moist. Buttery crackers (Ritz) form the filler for this meatloaf. They make a great binder and add more flavor than breadcrumbs.
The sauce is a delicious sweet and tangy mixture of condensed tomato soup, brown sugar, mustard, soy sauce, and apple cider vinegar.

 
Old School Meatloaf Recipe Tips:
Use ground beef that is between 85-90% lean. If the ground beef is too lean, you will have dry, tough meatloaf. If it is too fatty, you will have a greasy mess. Saltine crackers can be used instead of Ritz crackers.
The bell pepper can be left out if you don’t like it.
Don’t overmix the meatloaf mixture. It can make the meatloaf dense and tough.
Place the loaf pan on a rimmed baking sheet in case any grease overflows the sides.
If you don’t have a loaf pan, you can bake the meatloaf on a baking sheet lined with foil or parchment paper for easy clean-up. Just shape the meatloaf mixture into a loaf.
Let the meatloaf cool a good 10-15 minutes before slicing or it will fall apart.

Great Sides To Serve with Meatloaf:

Southern-Style Green Beans
Super Creamy Mac and Cheese
Twice Baked Potatoes
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