Sunday, May 10, 2009

Mom's Meat Loaf

What a better way to celebrate Mother's Day than a tribute to one of the great American past-time meals, made by moms across the country? This is the meat loaf my mom used to make for me when I was younger, and I recently made a double-batch so I'd have enough to share. I'm sure there are plenty of people who had some bad experiences with meat loaves in their childhood, and I've heard several complaints about meat loaves being too dry or bland. However, if you follow this recipe, you're sure to get moist and tasty meatloaf that will be happily devoured.

2 eggs
3/4 cup milk
2/3 cup finely crushed saltines
1/2 cup chopped red onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash of pepper
1 1/2 pounds lean ground beef
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce

(Again, in the photograph are the supplies for a doubled recipe, making two loaves)

Preheat oven to 350ºF and set out an 8-1/2" by 4-1/2" loaf pan (not greased). In a large bowl, beat eggs until just together, then add milk, saltine crumbs, onion, salt, sage, and pepper. Add the beef and mix well, using your hands to bring everything together. Shape roughly into a loaf, then place into the loaf pan and pat down until it takes shape. In a small bowl, combine ketchup, brown sugar, and Worcestershire sauce. Stir until everything has been brought together. Spoon 3/4 of a cup of this sauce onto the top of the meat loaf. Bake for 60-65 minutes, or until there is no longer any pink in the center of the loaf. Remove from oven and drain off any excess fat. Let stand 10 minutes before slicing. Serve with the remaining sauce. Serves 6-8.

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