I love Meat Loaf

 ... too young for the Depression, but ...

Steve Johnson

Editor's note: Stringer Steve Johnson's piece on meatloaf was in response to a favorite foods section the Mirror ran in a recent issue. If it makes your mouth water, so much the better ...

I was born in 1937, too young to remember the little tricks my mother no doubt performed to create our nutritious evening meals and sumptuous Sunday dinners. "Meat, potatoes and vegetables," she would say, and that's what we'd have, sometimes in dubious forms. One of the culinary delights she often presented was one of her various versions of meat loaf. Back then, meat loaf was, and to this day, meat loaf still is,
one of my favorite main courses.

About ten or fifteen years ago, our three girls got married and moved out, leaving my wife and me to fend for ourselves. One of the trouble spots, which required a fair amount of "fending", involved meal quantities.

No matter how hard we tried, every meal we prepared for the two of us resulted in leftovers larger than the original meal itself. I bet you all know what I mean.

My beloved meat loaf, prepared from our 1960's Betty Crocker's New Picture Cook Book, would often waste away in the refrigerator after the original meal and two or three days of cold meat loaf sandwiches as leftovers. I love meat loaf, but not every day of the week!

The point of this article is to present to you a wonderful, time-tested, meat loaf recipe for two. Drawing from the original recipe in the aforementioned Betty Crocker Cook Book, I have modified it to result in a perfect "dinner for two" and a small enough leftover quantity to make one meat loaf sandwich the following day. Trust me, it works, and it's delicious; both the original meal and the leftover sandwich.

Fluffy Meat Loaf for two...

1/2 lb. ground beef
1/4 lb. ground lean pork
1 and 1/2 slices of soft white bread, crust removed, and torn in very small pieces
1/2 cup of milk
1 egg, beaten
1/4 cup finely chopped onion
1/2 tsp. salt
1/4 tsp. each of pepper, dry mustard, sage, celery salt and garlic salt
1 tbsp. Worcestershire sauce

Heat oven to 350 degrees (mod.). Mix all ingredients thoroughly. For better browning, shape into loaf on a
shallow baking pan. (I use a 2-quart, 8 by 8 by 2 inch deep Pyrex baking dish sprayed with "Pam"). Bake for 1 to 1 1/4 hours, depending how well-done you like it.

If you have the Betty Crocker Cook Book I'm referring to, you will find the original recipe on page 305. You will notice that I have not simply cut the recipe in two. I have found that my quantities work out the best for a delicious dinner for two with a leftover for one.

Try serving the first meal with rice and beef gravy along with green or yellow wax beans. Then the leftover sandwich, a day or two later; cold meat loaf, sliced thin, on fresh white bread with piccalilli. That's how Mom did it back in the 1940s when I got hooked on it.

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