This is a vintage, mid-century restaurant recipe for a no-frills meatloaf, juicy and flavorful.
Course Main Course
Keyword beef, meatloaf, vintage recipe
Prep Time 15minutes
Cook Time 3hours30minutes
Total Time 3hours45minutes
1 1/2lbonionchopped fine
1mango (green bell pepper)chopped fine
1bunchcelerychopped fine or 3 tbsp celery seed
Beat eggs. Mix all ingredients, pack in pan and bake 3 and 1/2 hours. (temperature not given, but for such a long baking time, probably 325)
This is the full restaurant-sized recipe as written by the restaurant owner. I made 1/3 the amount and it made an 8" loaf pan plus a mini loaf pan. Alternatively, it would fill a 9" loaf pan.The recipe is easy to divided in thirds. Just remember that 1/3 a Tablespoon is 1 teaspoon, so don't overdo the pepper.Several people on first seeing this recipe thought it was too many eggs, but I found the eggs and cracker meal balanced perfectly with the ground beef for a very good texture.You can serve it with a brown gravy (mix 3 tbsp melted butter and 3 tbsp flour, and add 1 to 1 1/2 cups beef broth depending on how thick you want the gravy.) For an authentic mid-century restaurant meal, serve with mashed potatoes and canned peas and a lettuce salad.