bar-none best meatloaf
(1 rating)
Another family favorite the way my mother used to make it and enhanced (I think) by my own trial and error over the years.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For bar-none best meatloaf
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1 lb(to 1-1/4 lb.) ground beef chuck
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1/2 cfinely chopped onion
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1/2 cancream of celery soup
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1lightly beaten egg
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12(to 15) crushed saltine crackers
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2 Tbspmilk
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1 tspsalt
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1/2 tspblack pepper
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1 tspdried parsley flakes
How To Make bar-none best meatloaf
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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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2Put the crackers in a zip-lock bag and roll with a rolling pin until crushed fairly fine.
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3Add cracker crumbs to the bowl along with all of the remaining ingredients. Use your hands to mix it all together really well.
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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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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.
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