Having faithfully followed about 6,076 meatloaf recipes, I'm always left with this indescribable emptiness which translates to there's got to be better. The requirements are quick, simple, foolproof, and wunderbar. After nearly a lifetime in the kitchen, I finally hit pay dirt:
2lbs ground surloin or chuck. Chuck preferred owing to higher fat content = more flavor
3/4 cup Heinz catsup (Damn it, I said Heinz)
1 pk Lipton onion soup
2 tsp ground cumin
2 eqgs
2 crushed lightly salted matzoh
Mix above crud gently and lightly fill an 8 x 8 x 4 flat baking pan or dish. (I use one of the good old fashion green jade-ite fire king dishes, which unfortunately are no longer manufactured.) The short, flat dish is critical. If you use the typical rectangular loaf pan, the cooking will be uneven.
Glaze with Bennett's Chili Sauce (This time I didn't say Heinz)
Bake in pre-heated oven at 350 for 50 minutes
As I review the ingredients, I wouldn't be surprised if that damn stuff ain't kosher.
2lbs ground surloin or chuck. Chuck preferred owing to higher fat content = more flavor
3/4 cup Heinz catsup (Damn it, I said Heinz)
1 pk Lipton onion soup
2 tsp ground cumin
2 eqgs
2 crushed lightly salted matzoh
Mix above crud gently and lightly fill an 8 x 8 x 4 flat baking pan or dish. (I use one of the good old fashion green jade-ite fire king dishes, which unfortunately are no longer manufactured.) The short, flat dish is critical. If you use the typical rectangular loaf pan, the cooking will be uneven.
Glaze with Bennett's Chili Sauce (This time I didn't say Heinz)
Bake in pre-heated oven at 350 for 50 minutes
As I review the ingredients, I wouldn't be surprised if that damn stuff ain't kosher.
