12.11.2012

Golden Meat Loaf

We ate a lot of meatloaf when we were kids. My mother felt meatloaf was simply a vehicle for delivering vegetables to our systems in the most covert way possible. 

The standard protocol, it seems, was to put a can of tomatoes, a small onion, and a green pepper into the blender, puree it together, and add it to the meatloaf. Add a couple of eggs and enough oatmeal to absorb all the liquid, then bake.

Thankfully, she never added applesauce to our meatloaf. 

Don't get me wrong, I like meatloaf, and I like applesauce, just not together, and this picture would do little to persuade me otherwise. Who styled this shot?

You, gentle reader, may not agree, so by all means have at it. I would love to see your rendition, so send me a picture of your meatloaf and applesauce creation and I'll post it in the RetroChef Gallery. 

Golden Meat Loaf

Mix in a 3 quart bowl, 2 pounds ground lean beef, 1 1/2 cups evaporated milk and 2 envelopes dried onion soup mix.

With wet hands, shape mixture into 2 - 4x6 loafs in a 13x9x2 inch pan. Bake in a 350° oven for 45 minutes.

Mix together a can or jar of Musselmann's apple sauce (about 1 lb) and 1 Tbl bottled mustard. Spoon over loaves. Bake 15 minutes more.

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