Meatloaf

“I grew up with this Meatloaf. Some people claim that meatloaf is too dry, but not this one!” – Calla Ferre

‘Easy to make ahead of time and freezes well. I like to eat mine with a bit of catsup on the side.” – April Ferre

Meatloaf

Course: Main Courses – Beef

Ingredients

  • 2 Pounds Ground Beef
  • 2 Heels Bread Made Into Crumbs
  • 2/3 Cup Milk Approximate
  • 1/3 Cup Onion Chopped
  • 1 Egg
  • 1 To 2 Stalks Celery Chopped (Optional)
  • 1 Teaspoon Worcestershire Sauce
  • 1/2 Teaspoon Horseradish
  • 1 Tablespoon Parsley Chopped (Optional)
  • 1/4 Cup Catsup
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper (Optional)
  • 2 To 3 Slices Bacon

Instructions

  • Combine all ingredients except for ground beef and bacon; stir until blended.
  • Stir in ground beef. The goal is to get the meat lighter than ground beef, but not too mushy. Not so light as in Frikadeller.
  • Place in loaf pan and top with bacon. Bake at 350-375 degrees for 1 hour and 15 minutes.
  • Variation: Add 1 Cup Chopped Sautéed Mushrooms.

Recipe evolved since 1927 – Calla Stacker