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Meatloaf 1950s Style

Traditional 1950s Dinner
90% Lean Beef Meatloaf
I Bake in Multiples to Freeze for Later
Delicious!
Sauté Onion and Garlic
Use White Bread Dried Out Overnight
Slice Dried Bread Into Small Cubes
4 Cups Dried Bread Cubes
Hot Milk and Bread Mixed to a Paste
All the Ingredients Ready to Mix by Hand
Mixing Technique
Meatloaf Ready to Bake!

Ingredients

  • 3 pounds 90% lean ground beef or more lean
  • 2 medium yellow onions, peeled and chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 6 large eggs
  • 2 1/2 cups hot milk
  • 4 cups dried white bread cubes (dry overnight 6-8 slices bread)

Directions

  1. Slice bread into small cubes and set aside
  2. Sauté onion in butter and oil until tender but not browned. Add garlic and sauté 1/2 minute. Set aside
  3. In a large bowl place beef and add onion mixture, salt, pepper and eggs.
  4. Heat milk in a medium saucepan. Add bread cubes. Mix with a whisk until it becomes a paste. Add to the beef mix.
  5. Use your clean hands to mix the meatloaf together
  6. Divide mixture into 4 loaves on 2 shallow baking pans covered in parchment paper. Rinse hands in cold water to help pat each loaf into shape. This helps with the stickiness.
  7. Drizzle ketchup over loaves making a pattern.
  8. Bake at 350 degrees F about 45 minutes or until internal temperature reaches 165 degrees F.
  9. This is my mom’s recipe which I’ve adapted. She would add a squirt of mustard and ketchup to the mixture. But I place ketchup on the top of the loaves and serve it also at the table to dip each bite into!
  10. Voila! Enjoy and let me know what happens!

2 responses »

  1. This looks yummy! Jan

    Reply

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