Description
As a kid, i loved my grandma's meatloaf but quickly learned that not all meatloaf is created the same – others were dry, musty smelling, or had large pieces of things i didn't like (onions or peppers for instance). I started with my grandma's recipe and tweaked it with my kids giving reviews. I learned that musty smell was from too much sage so be careful with that. The real secrets here though are the shape and size – cake shaped rather than loaf shaped allows the center to cook without overcooking or drying the outer area; and, mincing the onions so they are not so visible after cooking (a good trick for all recipes when dealing with kids). Feel free to add your own spicing touches – so long as you keep the shape and the ketchup glaze this recipe is guaranteed to stay moist and never need a sauce!
Ingredients
- Ground Beef
- Saltines
- Milk
- Egg
- Onion
- A.1. Original Sauce
- Salt
- Dry Mustard
- Ground Pepper
- Ground Sage
- Garlic Powder
- Ketchup
Instructions
- Preheat oven to 350 set aside 2 / 3 cup of the ketchup place remaining ingredients in large mixing bowl, adding the milk last, and mix / knead with hands until mixture appears uniform
- Do not use a loafpan or shape into bread loaf
- Place meatloaf in an ungreased 9 x 9in
- Square cake pan and shape into 8 x 8in
- Square
- Spread remaining 2 / 3 cup ketchup over top of meatloaf
- Bake uncovered for 65-75 mins