Recipe by PAFoodie
I found the basis for this meatloaf in the Woman's Day 12-volume Encyclopedia of Cookery that I bought in 1966, 1 book a week, at the grocery store. I have adjusted it over time to reflect today's health issues, such as lower salt and fat. The wonderful thing about this recipe is that the proportions are always right, so it can be used as the basis for meat balls, and other loaves such as ham, chicken, salmon or whatever comes to mind.
Top Review by Chef Shadows
This is a good basic meatloaf! We would have added the garlic you recommened for the meatballs. The sage added a nice flavor. We also would have topped the whole thing with some sort of barbeque sauce. I have a recipe from Amish country that places the bacon in the loaf pan first with sauce on top of that. Thank you for your wonderful recipe. Please see my rating system on my home page here on Zaar.
- 2 lbs lean ground beef, preferably 90% lean
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 eggs
- 1⁄4 cup corn, flake crumbs
- 1⁄2 cup skim milk
- 1⁄4 cup white onion, finely chopped
- 1⁄2-3⁄4 teaspoon rubbed sage, depending on your taste
- 3 -4 slices bacon
Directions See How It's Made
- Mix all of the ingredients together thoroughly, using your hands. If you prefer to use a spoon, beat the eggs slightly before adding.
- Pack into a standard loaf or form a loaf on a baking sheet.
- Top the loaf with the bacon slices.
- Bake in a preheated 350 degree Fahrenheit oven for 1 hour or until done.
- Replace the corn flake crumbs with any other dry cereal, cooked rice, uncooked rolled oats, or cracker crumbs. Increase the measure to 1/2 cup when using soft bread crumbs.
- Replace the sage with your favorite dry herb or herb mixture. When using fresh herbs increase the measure to 1 tablespoon.
- Add minced garlic when making meatballs.