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Very Best Meatloaf Recipe

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This recipe for Very Best Meatloaf, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Warns Hubbard Smith
Added: Saturday, September 17, 2005


2 T. butter
2 green onions, chopped fine
1 C. onion, chopped fine
1/2 C. green pepper, chopped fine
1/3 C. celery, chopped fine
1 T. minced garlic
1-1/2 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
1/4 tsp. red pepper
1/8 tsp. nutmeg
2 bay leaves
1/2 C. catsup
1/2 C. half-and-half
1# ground beef, lean
1 # ground pork
2 large eggs, lightly beaten
2 tsp. Worcestershire Sauce
1`-1/2 tsp. red pepper sauce

Melt butter in heavy skillet and saute next 5 ingredients until limp.
Stir in all spices and cook one minute.
Stir in catsup and half-&-half and simmer 2 minutes. Remove from heat and remove bay leaves. Set aside to cool.
Combine remaining ingredients in large bowl using hand mixer. Stir in the vegetables until well blended.
Preheat oven to 350 degrees.
Grease a 9x5" loaf pan and pack the meat mixture evenly into pan, pressing down a little but don't pack down hard.
Bake 65-70 minutes or until thermometer reaches 160 degrees.
Cool in pan on rack about 5 minutes to set, drain off any fat and unmold onto serving platter.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 30 minutes to mix and bake.
Personal Notes:
Personal Notes:
This is really our favorite meatloaf. It takes more time to prepare, and you need to get special ingredients, but it is worth it if you have the time.




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