Here is a Classic Meatloaf recipe coming from the pages of my well-worn Good Housekeeping cookbook; this and my red soft cover Betty Crocker cookbook sit among newer cookbooks on my kitchen shelf.
Country Meat Loaf
2 Tablespoons salad oil
1 medium onion, chopped
1 celery stalk, finely chopped
3 white or whole-wheat bread slices
2 pounds lean ground beef
1 medium carrot, finely shredded
1 1/2 teaspoons salt
1/4 teaspoon cracked black pepper
1 8-ounce can tomato sauce
1 tablespoon light brown sugar
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1. In a 2 .quart saucepan over medium heat, to hot salad oil, add the chopped onion , and celery. Cook about 10 minutes, stirring occasionally with a slotted spoon.
2. In a larger bowl, tear bread slices into small pieces; add onion and celery mixture.
3. To the bread and onion mixture add the lean ground beef, shredded carrot, salt, pepper,, egg, and one half of the can of tomato sauce. Stir thoroughly to mix.
4. In 12′ by 8″ baking dish, with hands, shape ground beef mixture into 8″ x 4″: set aside.
5. In cup with spoon, combine the light brown sugar, cider vinegar, prepared mustard, and remaining tomato sauce. Mix thoroughly.
6. Spoon sauce over meat loaf in baking dish. Bake in 350 degree F. oven 1 1/2 hours. Serve meat loaf warm; or cover and refrigerate to serve cold.
I adapted the recipe as my own preparing the following way:
In my large stainless steel bowl, I placed 1 1/2 pounds meatloaf mix ( beef pork veal), followed by 1 stalk celery, finely diced, 1 tiny carrot shredded, I omitted the onion, 1/2 cup seasoned bread crumbs, and 1/2 cup dry ( uncooked ) oatmeal, 1 beaten egg, 1 tsp cider vinegar, 1 TBSP brown sugar, 1 tsp Lite salt ( has comb salt and potassium,- look for the little light blue container on your grocery shelf. ). If I had that kind of time, I ‘d certainly make mine own breadcrumbs, But I think making the meatloaf is Mrs. Homemaker enough! I could have put that old blender to use besides my strawberry banana yogurt smoothies, Ha ha!
WIth the oven at 350 degrees, I came up with the idea, to bake brownies at the same time in a 8 x 8 inch baking pan for 30 minutes. I first set the timer for 30 minutes and came upstairs to Type this recipe. I went back downstairs to my kitchen with 3 minutes 27 seconds to spare for the brownies! Yeah! Once removed from oven, I set the brownie pan atop one of my stove burners, and checked my refrigerator for what chocolate goodies to place on top of my brownies while still warm. I started with one- half, mini semi-sweet morsels, and on the other half, I sprinkled a few cinnamon chips. Licking my lips, I decided that Butterscotch sauce would taste decadent sweet and poured some on the on the second half as well as some more mini chocolate chips. I covered the entire pan with tin foil , so as to let the chocolate chips melt on top of the Brownie cake!!
I can’t wait to taste this after dinner. Yes, I’ll wait that long.It’s only 4:00pm.
The Good Housekeeping Illustrated Cookbook, Copyright 1980