bar-none best meatloaf
Another family favorite the way my mother used to make it and enhanced (I think) by my own trial and error over the years.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound (to 1-1/4 lb.) ground beef chuck
- 1/2 cup finely chopped onion
- 1/2 can cream of celery soup
- 1 - lightly beaten egg
- 12 - (to 15) crushed saltine crackers
- 2 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley flakes
How To Make bar-none best meatloaf
-
Step 1Place ground beef, egg, chopped onion, and milk in a large mixing bowl and let stand for 30 to 45 minutes to lose the fresh-from-the-refrigerator chill.
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Step 2Put the crackers in a zip-lock bag and roll with a rolling pin until crushed fairly fine.
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Step 3Add cracker crumbs to the bowl along with all of the remaining ingredients. Use your hands to mix it all together really well.
-
Step 4Shape into a loaf in a shallow baking pan that has been lightly sprayed with Pam. The secret to this is to flatten the loaf and reshape it a few times which eliminates air pockets.
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Step 5Bake uncovered in a 350 degree oven for 50 minutes. "Frost" the top with ketchup and return to the oven for about ten additional minutes. Let stand at least five minutes minutes before slicing.
- 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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