easiest to slice meatloaf
This recipe was one of my mother's first real recipes when she was married in 1952. It has been passed down through the family ever since. I think she got it either from a cooking school, or as an insert in a baking pan.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
6-8 servings
Ingredients
- 2/3 cup undiluted evaporated milk
- 1 - egg, lightly beaten
- 1 cup cup cracker crumbs
- 1 1/2 pounds ground beef
- 2 tablespoons chopped onion
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
How To Make easiest to slice meatloaf
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Step 1Mix well in order given, using hands if necessary.
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Step 2Press into a greased 8x3x5 inch loaf pan.
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Step 3Bake for 50-60 minutes. Allow to stand and rest for 10 minutes for easy slicing.
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Step 4-Halfway through the baking time, I slice down the center of the meatloaf and turn each half, which helps the loaf to cook thoroughly.-
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Step 5This can easily be doubled, for a larger family. But don't expect the leftovers to last long in the fridge-this is even good cold!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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