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 time20 Min
cook time1 Hr
undiluted evaporated milk
egg, lightly beaten
1 cup c
1 1/2 lb
1 1/2 tsp
How To Make
Mix well in order given, using hands if necessary.
Press into a greased 8x3x5 inch loaf pan.
Bake for 50-60 minutes. Allow to stand and rest for 10 minutes for easy slicing.
-Halfway through the baking time, I slice down the center of the meatloaf and turn each half, which helps the loaf to cook thoroughly.-
This 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!
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