Horseradish Meatloaf: Zesty Meat Loaf by Jo Ethel Tracy, from the 1962 Best in Cooking in Oklahoma City.; beef; recipe; horseradish

This was very good on the day I made it, and irresistible cold the next day. The original recipe is Jo Ethel Tracy’s Zesty Meat Loaf; she was the Recording Secretary of the Keramic Art Club of Oklahoma City in 1961-62.

The original does not call for jalapeño, but did call specifically for green pepper. I don’t particularly like green bell pepper, but I do like red bell pepper, so I often substitute; and because red bell is sweeter than green bell, I also often add a bit of jalapeño to make up for the added sweetness. I also slightly upped the amount of horseradish, because 2-½ teaspoon is silly when you can just do one tablespoon. But if you’re not a horseradish fan, you could drop it back by a half teaspoon and have the original amount.

Of course, if you’re not a horseradish fan, you probably don’t want to make Horseradish Meatloaf.

Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to the RSS feed for further details. You can also browse past featured Club recipes as well as some of the vintage promotional cookbooks I’ve used as sources.

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There is no pleasure in a repast that is not shared. — Carl Randall (Life, Loves, and Meat Loaf)