I have always loved meatloaf, and my mom used to make the best meatloaf ever. Unfortunately, I never got her meatloaf recipe before she died. I’ve tried a number of recipes that have been okay, but not great. Then I’ve winged it a few times and ended up with a recipe I wouldn’t want to try again.
Last week, I decided to just go to the good old Better Homes and Gardens cookbook for the basic recipe, and them made some modifications that I knew would not ruin the recipe. The result was this delicious meatloaf that my family devoured. Even though there are only 3 of us, there was only 1 small slice left for my lunch the next day.
1 ½ lbs ground beef
¾ cup milk
3 slices soft bread
½ finely chopped sweet onion
½ tsp marjoram
½ tsp thyme
½ tsp basil
1 tsp salt
½ tsp pepper
3 – 4 dashes Worcestershire sauce
¼ cup catsup
2 tbsp brown sugar
2 – 3 dashes Worcestershire sauce
¼ tsp basil
Preheat oven to 350°. In a large mixing bowl beat eggs and milk. Cut bread into small cubes (about ¼ inch cubes). Three slices should make about 1 cup of bread cubes. Stir bread cubes, onion, spices, and Worcestershire sauce into egg and milk mixture. Add ground beef and mix well by hand. Form mixture into a loaf in a 13″ x 9″ baking pan (see photo of Meatloaf Ready for Oven). Sprinkle with salt and pepper.
Bake meatloaf for 1 hour. Remove fat using a baster. In a small bowl, combine catsup, brown sugar, Worcestershire sauce, and basil. Spread catsup mixture over the whole surface of the meatloaf. Continue baking for 10 more minutes. Serve with garlic mashed potatoes and your favorite vegetable. Last week, we had this with carrots.