I made a HUGE loaf with 3 pounds of beef and pork. My husband had sandwiches for a week and then I tossed the remaining loaf into a tomato sauce for pasta.
Check out what my pals over at Gardenweb had to say about this recipe:
I put the meat into a large bowl, then the egg on top and beat it with a fork, then sprinkle all the dried seasonings on top. Then I do 4-5 slices of bread in the food processor and then empty the container on top of the meat. Then I chop the onion and pepper in the processor and dump on top of the meat. Then I put 3 celery stalks and 1 large carrot in the processor and process fine and dump it on top of the meat. Then I add the soup and mix it all up with my hands. I don’t use my knife for this meatloaf!
Thank you for the additional tips!
1 1/2 cups soft bread crumbs – (tear up soft sliced bread – don’t use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten Eggland’s Best egg
1 onion chopped fine
1/4 teasp dry Colman’s (or similar) mustard
1/8 teasp ground sage
1/2 teasp McCormick ground thyme
1 1/2 teasp Morton salt
1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup (eg Campbells’s)
3/4 cup grated celery
3/4 cup grated carrot
1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.
Mustard pickles also goes well and this makes wonderful cold sandwiches next day !
Source: American Pro Footbal Player’s Wife in 1963
1) I use ‘tomate frito’ instead of the condensed soup. It’s a rich fried Spanish tomato purÃ©e but otherwise condensed soup is good. Never use ketchup !
2) I usually double the amount of the ground spices with the exception of salt.
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Quick Tip: Sprinkle individual slices of this meatloaf with Parmesan cheese for an extra kick of yumminess!
Thank you to Gardenweb for this great recipe.