Classic Meat Loaf Recipe
This summer seems to be rushing by, but we still have August and September before Fall officially is declared. Everywhere I go, the rush is on for Halloween and Back-to-School. My vegetable garden is doing well. I picked tomatoes for a nice salad. I thought about cooking up some squash, but wondered what I could have with it. Immediately, I thought of a good old-fashioned meat loaf.
Image from http://www.food.com
Here’s the recipe:
1 1/2 lbs of your favorite ground beef
- 1 slice of bread broken or finely chopped
- 1 egg
- 1 purple onion finely chopped
- 1 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 green bell pepper finely chopped
- 4 tablespoons ketchup
- 1/2 to 2/3 cup of whole milk. My grandmother used half-and-half
For the Sauce, you’ll need:
3 tablespoons apple cider vinegar
- 2 to 4 tablespoons dark brown sugar — add a little at a time to taste
- 1/2 cup ketchup
Putting it all together:
Combine the meat loaf ingredients together and place in a loaf baking dish.
- Smooth out the top.
- Combine the sauce ingredients and pour over the top and sides of the meat loaf.
- Bake in the oven at 350 degrees F for about an hour to an hour and 15 minutes. It may take longer, you want to make sure it is done. The milk or half-and-half should make the meat loaf plumb, but it should not be runny.
If you like, you can make up more sauce and serve it hot to pour over the meat loaf or for dipping.
Be sure to refrigerate the left-overs.
The thing I like about meat loaf is that it’s almost better the next day for meat loaf sandwiches.