This is a recipe that I added as I was preparing for college. Mom used to make meatloaf occasionally and I enjoyed it. The recipe came from Mom’s Mom, I believe. Later, when the boys were younger, they weren’t fans, so I stopped making it. (Either that or that weird issue I have about touching raw meat.) It’s a simple recipe, but they still didn’t like it.
Mom had a maroon three-ring binder (half-sized) in which she kept her hand-written recipes. I wanted one just like it. For Christmas in 1982, I received a nice cookbook! That began my recipe collection in earnest.
Anyhoo … Travis comes along and has a whole different palate. He said he likes “sweet” meatloaf instead of “savory” meatloaf. (There is a difference?! Who eats “sweet” meatloaf?!) While I was putting dishes away after the kitchen reno, I ran across a hefty loaf pan and thought it would be great for meatloaf. The next day Travis said he would like to have meatloaf for dinner soon. (Travis, make your own lunch!)
Travis is getting his meatloaf, but am keeping simple savory recipe. For Travis, I’m adding a ketchup topping. He can add more ketchup if he wants.
Meatloaf
EQUIPMENT
- Loaf pan
INGREDIENTS
- 1 ½ lb ground beef (crumbled)
- ¾ cup oatmeal (or cracker crumbs)
- 2 eggs (beaten)
- ¼ cup onion (chopped)
- 2 tsp salt
- ¼ tsp pepper
- 1 cup tomato juice
INSTRUCTIONS
- Preheat oven to 350° F and prepare ingredients.
- In large mixing bowl, crumble ground beef.
- Add the rest of the ingredients and mix together (by hand) until well combined.
- Pack firmly in to a loaf pan.
- Top with extra tomato juice (or ketchup).
- Bake for about one hour. Let stand for 5 minutes before slicing.
NOTES
- You don’t have to crumble the ground beef, but doing so makes mixing all the ingredients together easier.
- The tomato juice/sauce or ketchup on top of the loaf makes a nice crust.
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