June Cleaver's Tv Land Meatloaf
photo by Jadelabyrinth
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 lbs ground chuck
- 2 eggs
- 1 teaspoon celery seed
- 1 teaspoon onion powder
- 1 1⁄2 tablespoons dried onion flakes
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup saltine crumbs
- 1⁄4 cup milk
- 1 (10 3/4 ounce) can condensed tomato soup
- 1⁄2 cup smoky barbecue sauce
- 1 tablespoon Worcestershire sauce
directions
- Preheat oven to 375°F.
- Mix ground beef with eggs, celery seed, onion powder, dried minced onion, salt and pepper until thoroughly combined.
- Soak cracker crumbs for a few minutes with milk, then blend into beef mixture.
- Mix together condensed soup, barbecue sauce and Worcestershire sauce until smooth.
- Add half of sauce mixture to beef (reserve remaining half for later) and work sauce in until it is evenly incorporated.
- Place beef mixture into 9x5-inch loaf pan and form into a loaf.
- Place into a preheated oven and bake for 45 minutes.
- Drain any accumulated fat from the loaf pan.
- Spread reserved sauce mixture over meat loaf and cover with foil.
- Bake an additional 30 minutes.
- Allow meat loaf to rest for 10-15 minutes before slicing.
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Reviews
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This was very good. I am not much of a meatloaf person, but I wouldn't have turned away seconds of this one. :) DH liked it too. I served it with baked potatoes and cantaloupe. I took Lisa Gardner's idea and substituted tomato paste and water for the tomato soup. I skipped the Worcestershire sauce altogether as we never have any. Thanks for posting, and I love it's name!
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I made this recipe on 8/30/2011 for the " Kitchen Cupboard Event " in the Food Photo Forum,and most importantly for mine and my SO's Dinner.Due to what was on hand a couple of changes were made to the recipe, instead of using celery seed I used the same amount of celery powder.For the smoky BBQ sauce, a Chipotle/Lime BBQ sauce was used.Other than those changes, the recipe was made as it written.Instead of using a loaf pan,the meatloaf was just free-formed into a loaf.I'm not sure if it was the changes that I had made,but the taste wasn't what we thought it should be.Maybe when I have the correct ingredients, I'll try this again and re-review it.But thanks for taking the time to post this recipe and, " Keep Smiling :) "
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This is a great meatloaf recipe. Since it is just my husband and myself, I modified the recipe just a bit. Instead of cooking this like a whole "loaf", I made the meat into 8 individual "patties". I cooked up a couple for dinner, then froze the rest for a later meal (I portioned the sauce and froze some of that in a small container as well). Thanks!
Tweaks
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This was very good. I am not much of a meatloaf person, but I wouldn't have turned away seconds of this one. :) DH liked it too. I served it with baked potatoes and cantaloupe. I took Lisa Gardner's idea and substituted tomato paste and water for the tomato soup. I skipped the Worcestershire sauce altogether as we never have any. Thanks for posting, and I love it's name!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com