I've had several requests for this recipe in the last day or so. Cameron's napping and I have a few spare minutes right now. I swear I've posted this before but it's probably buried somewhere in a Sunday Meanderings post, so I'll give it its own little spot. You know. For convenience. :-)
I found this recipe on the back of a Pet Evaporated Milk label, in - ready? - 1970!
People who hate meatloaf like this meatloaf. It's very simple and it's very good. This is, hands down, my husband's favorite dinner.
1 1/2 pounds lean ground beef
2 eggs, slightly beaten
1/2 package saltine crackers, crushed
1/2 white onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/3 cup evaporated milk, for consistency
Preheat oven to 350*
Break ground beef into chunks. Add eggs, crackers, onion, salt and pepper. Mix slightly with your hands. Add evaporated milk and mix, but do not over handle.
Place in a loaf pan and gently pat down.
Bake for 1 hour, draining grease after first 1/2 hour.
1/3 cup ketchup
2 tablespoons mustard
2 tablespoons pickle relish
Simmer sauce ingredients until hot. Fifteen minutes before meatloaf is done, cover top with sauce, and continue baking.
The secret to good meatloaf is to not handle it too much. I think the reason a lot of people don't like meatloaf is because so often it's been mixed and handled so much, it's doughy. Patting this meatloaf gently but firmly into the loaf pan gives it a really nice texture.
This is a very simple recipe. Nothing fancy. But it really is delicious and I think part of the secret is the sauce.
Tip: The easiest way to crush the crackers is to put them in a ziplock bag and crush them with a rolling pin -I make mine into a very fine consistency.
And by the way, the recipe says "half a package" of crackers - that's half of one tube, not one box, of crackers.
Around our house, the rest of this meal is mashed potatoes and a green vegetable.
PS...I always make a double batch. Leftover meatloaf makes wonderful sandwiches. :-)