There’s one dish that stands out among Americans, next to apple pie or macaroni and cheese, and that’s meatloaf. There are countless ways to prepare a meatloaf, with the ingredients ranging from the ordinary to the exotic. I’m not sure if it’s still true, but many newlyweds tends to disagree over making a meatloaf, since most grooms seems to be more partial to the meatloaf made by their Mom, as opposed to their new bride’s!
I have two recipes for meatloaf that are both good and reliable. The first one is titled “The World’s Greatest Meatloaf”. This is a meatloaf in which the seasonings complement each other very well and it’s not often you see a recipe that has celery in it, as this one does. But it’s been declared as the ultimate meatloaf.
Great as the previous recipe is, my favorite meatloaf is the second recipe for “Dutch Meatloaf” and this one has a sauce that goes over it that gives the meatloaf a sweet-and-sour type flavor. This is an old recipe, yet it’s very reliable and used to be a Wednesday night staple in my home while growing up. The leftovers, to me, are better than when it’s served the first night!
Either recipe makes a fabulous meatloaf sandwich, so choose which ever suits your tastes best. If you’ve not had a good meatloaf in a long time, or would like to introduce meatloaf making to someone new to the kitchen, here are two very reliable ones to try!
THE WORLD’S GREATEST MEATLOAF
- 2 Tsp. Accent Flavor Enhancer
- 1 Egg
- 1 Tsp. Salt
- 1/4 Tsp. Pepper
- 1/2 Tsp. Dry Basil Leaves
- 1/2 Tsp. Dry Thyme Leaves
- 1 C. Ketchup
- 2 Tsp. Prepared Mustard
- 1-1/2 C. Uncooked Oats (either quick-cooking or old fashioned)
- 2 Beef Bouillion Cubes
- 1 C. Boiling Water
- 1 C. Chopped Celery
- 1 C. Finely Chopped Onion
- 2 Lbs. Ground Chuck
Beat egg slightly in a large bowl; add Accent, salt, pepper, basil, thyme, ketchup, mustard, and oats and mix; dissolve bouillion cubes in boiling water and add to the bowl and mix well (if desired, dissolve the bouillion cubes in an electric blender first; then add the previous listed ingredients and blend, then place in a large bowl); mix in celery and onions; break up ground beef and add to the mixture, mixing lightly but thoroughly; in a shallow baking pan, about 9×13 inches, shape mixture into a 12-1/2 inch oval loaf; bake uncovered at 375 degrees for one hour. Serves 8.
- 1-1/2 Lbs. Ground Beef
- 1 C. Fresh Bread Crumbs
- 1 Medium Onion, chopped
- 1/2 of a 15 oz. Can Tomato Sauce
- 1 Egg, beaten
- 1/4 Tsp. Pepper
- 1-1/2 tsp. Salt
Lightly mix the above ingredients and form into a loaf, baking in a shallow pan, about 11×7 inches; place in a preheated 350 degree oven and while starting to bake, combine the following to makes a “sweet-and-sour” sauce:
- Remaining 1/2 Can Tomato Sauce
- 1 C. Water
- 2 Tbls. Vinegar
- 2 Tbls. Prepared Mustard
- 2 Tbls. Brown Sugar, packed OR Molasses
Pour over the meat loaf in oven and continue to bake 1-1/2 hours longer, basting occasionally. Serves 6.