Elvis Presley once asked for meatloaf every single night for six months straight. That’s not a typo. The King of Rock ‘n’ Roll loved this humble dish so much that his kitchen staff made it constantly. But this wasn’t just any meatloaf sitting on his plate. Elvis had a family recipe with one unexpected ingredient that made it special. Want to know what made the King keep coming back for more?
Wheat germ was Elvis’s not-so-secret ingredient
Most people have never even heard of wheat germ, let alone cooked with it. But back in Elvis’s day, this ingredient was pretty popular in home kitchens across America. Wheat germ is simply the tiny center part of a wheat kernel. It’s the piece that would grow into a new wheat plant if you planted it. When companies make white flour, they remove this part to help the flour last longer on store shelves. So what’s it doing in a meatloaf recipe?
The answer is surprisingly simple. Wheat germ works as a binder to hold ground beef together, just like breadcrumbs do. But it also adds a slightly sweet and nutty taste that regular breadcrumbs don’t have. Think of it like a toasted, earthy note that makes the meat taste richer. Elvis apparently loved this combination so much that meatloaf became one of his most requested meals at Graceland. The recipe appeared in the Presley Family Cookbook written by his uncle and the family cook.
The original recipe is simpler than you’d think
You might expect a celebrity’s favorite dish to be complicated with fancy ingredients. Elvis’s meatloaf is the exact opposite. The Sunday Meatloaf recipe from the Presley Family Cookbook reads like something your grandmother might have made. It calls for one pound of ground beef, some chopped onion and celery, minced garlic, a couple of eggs, torn bread pieces, and that famous wheat germ. The whole thing gets topped with tomato juice before baking.
The cooking instructions are basic too. Mix everything together, press it into a loaf pan, pour tomato juice on top, and bake at 375 degrees for about 35 minutes. That’s it. No complicated steps or hard-to-find ingredients except maybe the wheat germ. Elvis grew up eating Southern comfort food like fried chicken, mac and cheese, and mashed potatoes. This meatloaf fit right into that lineup of simple, hearty meals he loved from childhood. Sometimes the best recipes are the ones that don’t try too hard.
Finding wheat germ at the store is easier than expected
If you’ve never bought wheat germ before, you might wonder where to even look. Most grocery stores stock it in the cereal aisle near the oatmeal and hot cereals. Sometimes you’ll find it in the baking section with flours and other grains. Bob’s Red Mill makes a popular version that comes in a bag or jar. Kretschmer is another well-known brand that’s been around for decades. Either one works perfectly fine for this meatloaf recipe.
Once you open wheat germ, store it in the refrigerator to keep it fresh. It can go stale faster than regular flour if left in your pantry. A container usually lasts several months when kept cold. Don’t worry if this ingredient isn’t huge in kitchens today. It still works great and adds that same toasted quality Elvis enjoyed. If you absolutely cannot find wheat germ, oat bran or ground flaxseed can substitute in a pinch. But for the authentic Elvis experience, the real thing is worth tracking down.
A few tweaks make this meatloaf even better
The original Presley recipe works fine as written, but a few small changes can take it up a notch. One smart move is cooking the onion, celery, and garlic before mixing them into the meat. Raw vegetables can stay crunchy even after baking, which some people find weird in their meatloaf. A quick five-minute sauté in a little oil softens them up nicely. This step adds maybe ten minutes to your prep time but makes a noticeable difference.
Another helpful change involves the seasonings. The original recipe calls for a full teaspoon of black pepper, which can be pretty spicy for most people. Cutting it down to half a teaspoon keeps things flavorful without being overpowering. The same goes for salt. Taste as you go and adjust to your liking. Finally, adding a simple glaze of ketchup, brown sugar, and balsamic vinegar during the last twenty minutes creates a sticky, sweet topping. Elvis ate his meatloaf with mashed potatoes and vegetables on the side.
The tomato juice step sounds weird but works
Pouring tomato juice over raw meatloaf before baking might seem strange. Most meatloaf recipes either skip this step or use ketchup on top instead. But Elvis’s version has you dump about two-thirds of a cup of tomato juice right over the meat before it goes in the oven. The liquid doesn’t just sit there either. It soaks into the meat as it cooks and creates a saucy, moist interior that keeps things from drying out.
You can find small cans of tomato juice in most grocery stores near the canned vegetables or in the juice aisle. One small can is usually the perfect amount. Some cooks prefer V8 or even tomato sauce thinned with a little water. The key is having enough liquid to keep the meatloaf moist during baking. Cover your loaf pan with foil for the first part of cooking to trap steam inside. Remove the foil near the end if you want a slightly crispy top or want to add a glaze.
Elvis had interesting food habits beyond meatloaf
The King was famous for his appetite and some pretty unusual food preferences. Everyone knows about his fried peanut butter and banana sandwiches, sometimes with bacon added. That combination became so linked to Elvis that restaurants still call it “The Elvis” today. He reportedly loved these sandwiches fried in butter until golden and crispy. Simple ingredients combined in unexpected ways seemed to be his thing.
Elvis grew up poor in Mississippi eating whatever his family could afford. Good Southern cooking stayed with him even after he became wealthy and famous. His Graceland kitchen staff knew exactly what he liked. Fried chicken, biscuits and gravy, cornbread, and of course that beloved meatloaf appeared regularly on his table. The Presley Family Cookbook captures many of these recipes that the family actually made and ate. It’s a peek into what regular meals looked like for one of music’s biggest stars.
Using wheat germ in other recipes after you buy it
Once you have wheat germ in your fridge, you’ll probably want to use it up before it gets old. The good news is this ingredient works in lots of different dishes. Try mixing some into your morning oatmeal or sprinkling it on yogurt for extra crunch. It blends right into smoothies without changing the taste much. Pancake and muffin batters get a subtle nuttiness when you swap out a quarter cup of flour for wheat germ instead.
For dinner options, wheat germ works beautifully in meatballs using the same idea as the meatloaf. It can also coat chicken or fish instead of traditional breadcrumbs for a different take on breaded dishes. Some people add it to casseroles and stews as a thickener. The slightly sweet quality balances out savory dishes nicely. You can even use it as a topping for fruit crisps or crumbles. Elvis might not have tried all these ideas, but he definitely knew this ingredient had something special going on.
Meatloaf sandwiches are the best leftovers
Making a full meatloaf means you’ll probably have some left over the next day. This is actually a good thing because cold meatloaf makes amazing sandwiches. Slice it thick, put it between two pieces of soft white bread, and add whatever condiments you like. Ketchup, mustard, mayo, or even a little hot sauce all work great. Some people warm their slices in a pan first, but eating it cold straight from the fridge works too.
Leftover meatloaf keeps in the refrigerator for three to four days when wrapped properly. You can also freeze individual portions for quick meals later. Just thaw overnight in the fridge and reheat in the microwave or oven. The tomato juice from Elvis’s recipe keeps the meat moist even after reheating. Throw some cheese on top during the last minute of warming if you want to get fancy. A simple side salad or some chips completes the meal without much effort.
Why this classic comfort food never gets old
Meatloaf has been an American dinner staple for over a hundred years. It started as a way to stretch expensive ground meat by adding fillers like bread and vegetables. Families could feed more people with less meat, which made it popular during tough economic times. The dish stuck around because it’s filling, affordable, and genuinely tastes good. Every family seems to have their own version passed down through generations.
Elvis’s version stands out because of that wheat germ addition and the tomato juice method. These small changes make it different from the basic recipes found in most cookbooks. Trying this version connects you to a piece of music history in a fun, delicious way. You’re eating the same meal that one of the most famous performers ever requested night after night. That’s pretty cool for something you can make in under an hour with grocery store ingredients. The King knew what he liked.
Elvis Presley’s Sunday Meatloaf proves that great food doesn’t need to be complicated or expensive. A few simple ingredients mixed together with care can create something memorable enough to eat daily for six months. Whether you’re a die-hard Elvis fan or just looking for a new meatloaf recipe to try, this one delivers. Pick up some wheat germ on your next shopping trip and give it a shot. You might just understand why the King kept asking for seconds.
Elvis Presley’s Sunday Meatloaf
Course: Main CourseCuisine: American8
servings15
minutes1
hour225
kcalThe King of Rock ‘n’ Roll requested this meatloaf every night for six months straight, and one unexpected ingredient made all the difference.
Ingredients
1 pound ground beef (lean works great)
1/4 cup minced onion
1/4 cup minced celery
2 cloves garlic, minced
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon black pepper
3 small slices bread, torn into pieces
1/2 cup wheat germ
2 large eggs
2/3 cup tomato juice (one small can)
1/4 cup ketchup (for glaze)
1 tablespoon brown sugar (for glaze)
1 1/2 teaspoons balsamic vinegar (for glaze)
Directions
- Preheat your oven to 350 degrees Fahrenheit. Get out your loaf pan and set it nearby so it’s ready when you need it. This lower temperature cooks the meatloaf more evenly than higher heat.
- Heat a skillet over medium heat and add the vegetable oil. Sauté the minced onion and celery for about 5 minutes until they start to soften. Add the minced garlic and cook for another 2-3 minutes until everything smells fragrant, then remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef with salt, pepper, torn bread pieces, and wheat germ. Add the sautéed vegetables to the bowl. Use your hands to mix everything together until the ingredients are evenly distributed throughout the meat.
- Beat the eggs in a separate small bowl, then add them to the meat mixture. Mix with your hands again until the eggs are fully worked into the meat. Keep mixing until the meat no longer feels slippery from the egg, which means it’s properly combined.
- Press the meat mixture into your loaf pan, using your fingers to shape the top into a smooth, slightly rounded loaf. Pour the tomato juice evenly over the top of the meat. Cover the loaf pan tightly with aluminum foil.
- Place the covered loaf pan in the preheated oven and bake for 40 minutes. While the meatloaf bakes, make the glaze by mixing together the ketchup, brown sugar, and balsamic vinegar in a small bowl until smooth.
- After 40 minutes, remove the loaf pan from the oven and carefully take off the foil. Spread the glaze evenly across the top of the meatloaf using a spoon or brush. Return the uncovered meatloaf to the oven.
- Bake for an additional 20 minutes uncovered until the glaze is sticky and slightly caramelized. Remove from oven and let the meatloaf rest for 10 minutes before slicing. This resting time helps the juices settle so it doesn’t fall apart when you cut it.
Notes
- If you can’t find wheat germ, substitute with oat bran or ground flaxseed in the same amount.
- Store wheat germ in the refrigerator after opening to keep it fresh longer.
- Leftovers keep well in the fridge for 3-4 days and make excellent sandwiches.
- For a lighter version, use a mixture of ground dark meat chicken and lean ground beef.
Frequently Asked Questions
Q: What does wheat germ taste like in meatloaf?
A: Wheat germ adds a subtle nutty and slightly sweet quality to meatloaf. It has a light toasted note that complements the savory beef without being overpowering. Most people find it gives the meatloaf a richer, more interesting taste compared to using regular breadcrumbs.
Q: Can I skip the tomato juice and just use ketchup?
A: You can, but the tomato juice serves an important purpose. It soaks into the meat during baking and keeps the meatloaf moist from the inside. If you skip it, consider adding a bit more egg or baking at a lower temperature to prevent drying out.
Q: Where in the grocery store can I find wheat germ?
A: Look in the cereal aisle near oatmeal and hot cereals, or check the baking section with flours and grains. Brands like Bob’s Red Mill and Kretschmer are commonly available. Some stores also stock it in the natural foods section.
Q: How long did Elvis really eat meatloaf every day?
A: According to his ex-wife Priscilla Presley, Elvis requested meatloaf for dinner every single night for six months straight. The Graceland kitchen staff made this dish constantly during that period because it was one of his absolute favorite meals.
