This is my mother-in-law’s recipe and it’s the best meatloaf I have ever tasted. The addition of pork makes it juicier than those made with beef only. Sometimes I’ve added chopped celery, water chestnuts and/or olives. They are good in it, but not necessary. Marji preferred to mound the mixture in an iron skillet so it browned all the way around and the grease flowed off it. I prefer a loaf pan so it has the traditional meatloaf shape. When it’s done, I pour the grease off – carefully.
Recipe
- 1-1/2 lb ground beef
- 1/2 lb ground pork or pork sausage
- 1 cup soft breadcrumbs
- 2 eggs, well beaten
- 1 cup milk
- 3 tbsp minced onion
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce or Lea & Perrins steak sauce
Mix all ingredients well in a large bowl, and then put in an ungreased loaf pan. Bake at 350˚ until done, about 50 minutes.
The top photo shows it served with potatoes au gratin and a tomato and artichoke heart salad. The potatoes came from a box and take the same length of time to bake as the meatloaf at the same temperature.
