the-worlds-best-meatloaf
- 1 1/2 cups soft bread crumbs – (tear up soft sliced bread – don’t use fine crumbs as for breading)
- 1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
- 1 beaten Eggland’s Best egg
- 1 onion chopped fine
- 1/4 teasp dry Colman’s (or similar) mustard
- 1/8 teasp ground sage
- 1/2 teasp McCormick ground thyme
- 1 1/2 teasp Morton salt
- 1/4 teas pepper
- 1/8 teasp nutmeg
- 1 chopped green pepper
- 1 tin condensed tomato soup (eg Campbells’s)
- 3/4 cup grated celery
- 3/4 cup grated carrot
How to Make It
- 1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
- 2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.
- 3) Bake 350 F (177 C) for 1 1/4 hours.
- Mustard pickles also goes well and this makes wonderful cold sandwiches next day !
- My Notes:
- 1) I use ‘tomate frito’ instead of the condensed soup. It’s a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !
- 2) I usually double the amount of the ground spices with the exception of salt.
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