Prep 15 mins
Cook 45 mins
My sons loved meat loaf growing up. While all 3 were teenagers at home I would often double or triple this recipe for one meal. Even the one that hates onions loves this recipe. This recipe is from my mom's Better Homes & Gardens Cookbook (1954).
- 2⁄3 cup dry breadcrumbs
- 1 cup milk
- 1 1⁄2 lbs ground chuck
- 2 eggs, beaten
- 1⁄3 cup onion, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon ground pepper
- 1⁄4 cup brown sugar
- 1⁄4 cup catsup
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon dry mustard
- Soak bread crumbs in milk.
- Add beaten eggs, seasonings, onion (process in food processor to puree for picky eaters).
- Mix together well.
- With hands, gently add ground chuck and mix together lightly.
- Place in loaf pan sprayed with PAM.
- Bake in 350º oven 45-50 minutes.
- Prepare topping in small bowl.
- Pour over meat loaf during last 15 minutes of baking time.
- *The more you handle the ground beef during the making of meat loaf the tougher it becomes.
- **Edited - For different texture and taste sautee onion in a bit (1 Tablespoon +/-) of butter. Add 1/2 cup grated carrots (sautee with the onions) for a little extra punch of color and flavor.
I can't see how this got such a very negative review. It's meatloaf, and a very good one. My family gave it a thumbs up. Sauce is delicious. Perhaps the reviewer put the meat in the food processor too and made it way too dense. In any case, don't serve anything to guests if you haven't tried it first.
I made this recipe on Dec.6th.for the " Bargain Basement Event " in the Cooking Games Forum. I did make a couple of changes to the recipe and they are as follows, the amount of onions were upped to 1/2 cup. Also, 1/2 cup of finely chopped celery was added with the onion then saute' d in a bit of margarine until softened.Then I continued with the recipe as it was written. The last change was, instead of putting into a loaf pan the meatloaf was free- formed and placed in a rectangular baking dish and baked at the suggested baking temp.(If free-forming, I would suggest adding a bit more bread crumbs to hold the shape of the loaf better.) Even with me free-forming, the amount of topping was perfect for this loaf. After letting "rest " for a few minutes, it sliced very well. And I consider myself a " Meatloaf Expert " :) and I have to tell you, " This is one of the best meatloaves that I've ever had ". Thank you for posting such a " Classic Comfort Food " recipe. " Keep Smiling :) "
I have been making this for years, the original recipe called for 1 pound of ground beef and 1/2 pound pork sausage. I also saute the onion. It has been a family favorite for 40 years!