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Old Fashioned Meatloaf
The humble Old Fashioned Meatloaf. I don’t think meatloaf gets as much credit as it deserves, after all isn’t meatloaf at the top of the most peoples
comfort food list? I definitely is at the top of my list. Meatloaf was one of the first “dinners” young brides made, at least in my generation. Meatloaf with strips of bacon on top, mashed potatoes and canned creamed corn, was the first meal I ever made as a young bride…that was over 40 years ago!
Many things have changed in my life since then but one thing that has stayed the same is my meatloaf recipe…why change a good thing! I may change up the seasonings for time to time or maybe I’ll use buttery crackers in place of the saltine crackers, but all in all, it’s the same basic recipe. Another thing, I have always made my meatloaf in a glass baking dish, (ex. Pyrex 13 x 9) instead of a loaf/bread pan. I like to lay strips of bacon on my meatloaf, this makes it easier to drain off the bacon fat. Make sure to make extra meatloaf, so you’ll have left overs to make meatloaf sandwiches.
Years ago, mom’s made meatloaf to help stretch their food budget a little farther. Waay back when, families were larger which meant more mouths to feed. Meatloaf was on the menu as a weekly special in many families, mine included. When I had a family of my own, meatloaf was on the menu often and for the same reasons as the mom’s before me. I now make meatloaf once in a while or when I want good old, comfort food.
- 2 pounds
- 1/2 pound
- 1 envelope
- 1/4 teaspoon each
salt and pepper
- 1 small
egg, lightly beaten
- 1/2 cup
- 4 slices
soft bread, cubed
- 1 tablespoon
- 1 tablespoon
saltine crackers, crushed
- 6 slices thick-cut bacon
- Preheat oven to 350º
- In a large bowl, mix all ingredients together.
- Form meat mixture into a loaf shape.
- Transfer to a 3 quart baking dish.
- Lay strips of bacon over and down the sides of the meatloaf.
- Cover meatloaf with foil.
- Bake 1 hour, remove foil, continue baking for an additional 30 to 45 minutes.