Fran’s Meat Loaf
If you’re a seasoned cook (no pun intended), you probably have a meat loaf recipe in your repertoire. If you’re a fairly new cook, you might want to try this tried and true family favorite.
This super easy and very delicious meat loaf is the first meal that my kids learned to make as young teenagers. By the time I sent them off to college, they had meat loaf under their belt as well as Sloppy Joes, Turkey Chili, Santa Fe Pizza, Spaghetti Pie, Quick Chicken Fajitas, Chicken Tortilla Soup, and College Quiche.
Meat loaf falls into the category of what I call “comfort food”—especially when you serve it with mashed potatoes and lots of gravy. I have recently added a make-ahead gravy to add to my recipe arsenal, and it is the perfect accompaniment to the meal.
Finally, one of the best things about having leftover meat loaf is making a sandwich out of it the next day. I love it on toast or a grilled bun with a smear of mayonnaise. I cut a slice and warm it up in the microwave and add a slice of American cheese and some ketchup. Add a pickle and some chips, and it doesn’t get much better than that. When the kids were all still home, there was never enough leftover meat loaf as far as I was concerned. I’d usually make the kids a sandwich the next day, and that was the end of it. Now that they’re off on their own, Roger and I have the leftovers all to ourselves—yum!
One year ago: White Fudge Cake
Two years ago: Hearty Beef Soup
Three years ago: Chinese Green Beans
Four years ago: Classic Pot Roast
Five years ago: Pork Tenderloin Medallions
Six years ago: Cassoulet
Seven years ago: Potato and Sausage Mini Frittatas
Fran’s Meat Loaf
Ingredients
- 2 lbs. hamburger
- 3/4 cup onion (one medium to large onion), chopped—don’t add more or the meat loaf will get too watery
- 1/2 cup bread crumbs
- 1 egg
- 2 tbl. ketchup
- 1/4 cup milk
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. paprika
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Directions
Mix all ingredients together in large bowl.
Form loaf. Smear outside of loaf with ketchup. Line a shallow baking or roasting pan with aluminum foil for easier cleanup.
Place the meat loaf in the pan and bake @ 350o F for approx. one hour.
Since my hubby loves the end pieces of the meat loaf, I usually cut the meat loaf in half after it’s been baking for 45 minutes. That way I can check on it for doneness and make Roger happy at the same time by creating a total of four end pieces.
Fran’s Notes
It is common to place the meat loaf on a rack in the pan so that the fat drains off. I don’t do this as I just lift the meat loaf out of the pan and let any excess fat drain off before placing the meat loaf on a serving platter. Who wants the odious task of cleaning the rack—not me!
Source: A slightly adapted recipe my good friend Penny gave me years ago