Saturday, July 25, 2015

Wells Family Meatloaf by Donna Robb

It's a family meatloaf recipe that has been passed down through 3 generations. From my Grandma, to my late Dad, to me. We each changed it just a bit, but the basics are the same.

My late husband called it meatcake, because it was too good to be called meatloaf!

If you are in a hurry, or don't want to turn on the oven, it's also good for meatloaf burgers or meatballs with mashed potatoes.

This recipe is for one pound. I will put adjustments per pound as my late husband could really demolish this.

Preheat oven to 375℃.

*1 Lb 73% or 80% lean ground beef. DO NOT USE LEANER, it will be a dry brick!
*1 egg for every 1-2.5 pounds of hamburger.
*1 TBSP melted butter. Increase by 1/2 TBSP per pound.
*1 package cheap, dry onion soup mix. (Don't use the Lipton brand, as the onions look like toenail parings). If 2.5 pounds or over add 2 packages.
*1/2 sleeve Club Crackers smashed into flakes. (I put in a freezer zipper bag and pound on my cutting board with my meat tenderizer. Flat side first, then spiked. Add another 1/2 sleeve up to 2.5 lb. *Maximum 2 sleeves for a 5 lb loaf.
*Tony Chachere's Creole seasoning in the short, round, green, cardboard container to taste. About 4 good shakes per pound. It's not spicy hot.
*Garlic powder 5 good shakes up to 2.5 pounds.
*Seasoned meat tenderizer, if you like. Just about 1 shake per pound.
*1/3 of glaze (see recipe below).

Glaze recipe per pound. Remember 1/3 in the meatloaf. 1/3 on the meatloaf at the start of baking. 1/3 15 minutes out from the end of baking time after you drain off the grease. You may have to make more for the final glazing, I always do. If so just half the original recipe, or add another third to the original.
I don't measure so bear with me.

*A mound of brown sugar in a two cup mixing cup or bowl. The top of it should be about two inches and the rest tapers down like an ant hill.
*Prepared yellow mustard, squirted about 6-7 times around the inside of the cup/bowl.
*Heinz Ketchup, (or Hunt's but no cheap or gourmet types) about 12 times around the measuring cup.
*Two good shakes of Lea and Perrins Worcestershire Sauce. (Stick with the brand name on this, it makes a difference).
*6 dashes Tobasco, the original. (Brand name specific as other pepper sauces alter the flavor.)

Mix glaze together well. Taste it and adjust to your liking.

Add 1/3 of glaze in meat mixture. Mix the meatloaf ingredients well with your hands. So all is blended well throughout.

Spray cooking spray, or grease baking dish. Put meatloaf into baking dish, I usually use glass. And form into a loaf. (This is very important, or good luck getting cooked on glaze off your baking dish.)

Glaze with another 1/3 of glaze.

For one pound cook 45 minutes for each additional pound add 15 minutes to total time.

When 15 minutes from end of baking time. Take out, close oven door. Drain grease and use last of the glaze.

Cook remaining 15 minutes.

Let stand about 10 to 15 minutes before serving. Good served with scalloped potatoes as a side.


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