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Grandma’s Best Meat Loaf
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Description
I recently came across my grandmother’s recipe book. It was full of typed recipes, newspaper clippings, articles on hosting dinner parties dating back to the 1950s. Needless to say, I’m ecstatic about tackling her recipe book and at the top of the list was making meatloaf. So simple yet so good!
Ingredients
- 4 slices Soft Bread, Cubed
- 1 cup Warm Milk
- ½ cups Chopped Onion
- ½ cups Diced Celery And Tops
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Dry Mustard
- ¼ teaspoons Pepper
- 2 whole Beaten Eggs
- 2 pounds Ground Beef
- ½ cups Boiling Water
Preparation
1. Preheat oven to 350 F.
2. Soak bread cubes in warm milk.
3. Add onions, celery, and seasonings to the beaten eggs and combine with the meat and mix thoroughly.
4. Add bread cubes to the meat mixture.
5. Form into a loaf pan and place on a shallow baking dish and pour hot water around the loaf pan.
6. Dent the top with a wooden spoon. (Still not sure what that means.)
7. Bake uncovered at 350 F for 60 minutes.
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4 Comments
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brooklynbrittybakes on 11.21.2010
Sounds amazing! Most meatloaf recipes have tomato paste or Ketchup (which I am allergic to. I can’t wait to try this one!
shari on 11.17.2010
Leahtbug, I bet you’re right. : )
leahtbug on 11.15.2010
I love this recipe and so nice you have her cookbook. As far as denting the top my guess would be making it concave instead of the usual dome is kind of like when you make the center of burgers indented a little so the don’t bulge when grilled. Also with the top being flatter if you put any catsup or tomato sauce it would stay there. But remember this is only a guess I am by no means sure. I hope you will share more of you Gramma’s recipes.
shari on 11.15.2010
I tell ya, your Grandma’s recipes are a rare find. This is the first meatloaf i’ve ever heard of being baked in a water bath, and then “denting” the top with a wooden spoon??? The only thing i could think of was making ridges in the top so the fat runs off? I hope someone knows about this technique and can tell us about it. Thanks for sharing your Grandma’s recipe book!