I’m not sure exactly where this recipe came from. My grandmother cut the recipe from a magazine years and years ago. Then, as it wore out, she photocopied it. Then, my mom got a photocopy of the photocopy.
Finally, when I went out on my own, I copied the recipe into my own book.
Now a lot of people get queasy at the mention of meatloaf and think of dry unidentifiable mounds on school cafeteria lunch trays. This recipe is not that at all. Think of it as a giant, delicious meatball.
1 pound ground beef
1/2 pound ground pork
(or 1 and 1/2 pound “meatball mix”)
1 cup Italian breadcrumbs
1 cup milk
1 tablespoon Worcestershire sauce
1/4 cup diced onion or 2 tablespoons dried onion spice
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
1/2 teaspoon garlic
- Mix all ingredients in a big bowl. You may need to use your hands.
- Liberally spray a loaf pan with nonstick spray.
- Pour the meat mix into the pan and shape.
- Bake at 350 for 90 minutes.
Now I know an hour and a half is a long time to wait for dinner. However, this meatloaf is perfectly happy being made in advance, covered with tinfoil and refrigerated for a night or two.
Then, you can pop it in the oven as soon as you walk through the door after work. Or, if you have kids old enough to use the oven, after school they can put it in and you’ll come home to dinner already made. That’s always a win.
Serve with rice or mashed potatoes and a veggie of your choice.
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