Mom's Meat Loaf
This simple recipe has stood the test of time: My Mom started making it when she was a newlywed, more than sixty years ago. I like to use plain white bread (if you don't have it, though, any sort of bread will do, or cracker or bread crumbs; just let it soak up the milk). Mince the onion (chop fine) and cut the green pepper into nice, small dice. One pound ground pork and two pounds of ground beef - not too lean - make a nice meat mixture.
Mixing that much cold raw meat can lead to aching hands and dirty nails. This is a good place to use disposable latex or vinyl gloves, or rubber gloves if you have any of these on hand. If you try and mix with a wooden spoon watch your torque: I've broken wooden spoons trying to stir this dense, heavy mixture.
While baked potatoes cooked alongside are dead easy, I have always been very fond of meatloaf served with mashed potatoes.
Preheat oven to 400°
- 4 slices bread
- 1 cup evaporated milk
- 1 10-oz can condensed tomato soup (i.e., Campbell's)
- 2 eggs, beaten
- 1 ts Salt
- 1 ts Black pepper
- 1/4 cup diced green pepper
- 1/4 cup minced onion
- 3 pounds ground beef, or mix of beef and pork
- Ketchup as needed (1-2 cups)
- Tear up bread and soak with the milk in a large mixing bowl. Let the bread entirely absorb the liquid. Mix this well with the beaten eggs, soup, salt, pepper and vegetables.
- Add the meat and blend until combletely combined. Spread in a baking dish and cover generously with ketchup.
- Bake at 400° for an hour.
Mary H. Gray