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This classic meatloaf is my favorite meatloaf. I grew up on this meatloaf recipe. In our house dad always made the meatloaf. It was his dish. My mom would try to replicate it, but it was never the same. It’s my ultimate comfort dinner.
He got this recipe from an old Joy of Cooking cookbook that had been passed down from my grandma. The cookbook is falling a part, but I love it!
He says the key is finding the right pan, and adding water onto the loaf before it bakes. First you mix all of the ingredients into a bowl.
Mix everything together, and roll into a ball.
Roll the “meatball” into some crumbled Ritz crackers, and then form into a loaf.
Then pour 1 cup of water around the loaf, and then bake at 350 for around 1 1/2 hours.
Don’t forget to make a meatloaf sandwich with the leftovers!
This meatloaf is a classic comfort food.
- Category: dinner
- 2 lbs ground beef
- 1 1/2 cups medium onion, chopped fine
- 1 1/2 cups crumbled crackers, reserve 1/2 cup for rolling
- 2 Tablespoons ketchup
- 2 Tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup milk
- 3/4 cup water
- Preheat the oven to 350 degrees.
- Mix all ingredients EXCEPT 1/2 cup of cracker crumbs and water.
- Form the mixture into a ball. Then roll into reserved 1/2 cup of crumbled crackers.
- Place the meatloaf ball into a medium size casserole dish. Pat the ball into an even loaf shape.
- Pour 3/4 cups of water around the meatloaf, then bake for 90 minutes
We use lean ground beef to cut back on the fat. Ritz crackers work best. Leave the meatloaf in it’s cooking juices when serving to keep moist.