Thursday, October 11, 2012

Family Meat Loaf with special Meat Loaf Sauce

This recipe is from The all new Purity Cookbook, reprinted in 2001, first published in 1967 (yes, I typed that right!!) I use this book often, a lot of childhood favorites made by my mom were from here, which is why I had to get a copy for myself.

1 1/2 pounds minced beef
1 beaten egg
1 cup rolled oats
1 cup milk
1 1/2 tsp instant minced onion (I used 1 small fresh onion, diced)
1/2 tsp dried parsley flakes
1 1/2 tsp salt
1/8 tsp pepper (I use more)
1/4 tsp monosodium glutamate (I did not use, yikes!!)
1 tsp Worcestershire sauce (I use a bit more)

Blend thoroughly.
Pack lightly into 9x5" loaf pan. (I use a jumbo muffin tin for individual servings)
Bake at 350 for 1 1/4 to 1 1/2 hours. (Small ones take about 40 minutes)

1/3 cup ketchup
1 tsp Worcestershire sauce
1 Tbsp brown sugar
1 Tbsp mustard

Heather - 10 - "A classic"
Brad - 9.5 - "I LOVE this sauce"

It seems like a lot of milk and oats, but trust me, it makes this meat loaf yummy.
I mix the milk, oats and egg together first and let sit for a couple of minutes. The oats soak up the milk and it helps the meat loaf stay nice and moist when baked.
We do love the sauce. In the summer I make a big batch and keep it in the fridge to use on hamburgers and hot dogs. Yum.

1 comment:

Catharine said...

Thanks for posting this - the cookbook we have is falling apart!