Though one might assume this
if from our family cookbook, actually "Susan's Meatloaf" was
published in a McCall's magazine around 1929; this version is adapted from a
"Good Housekeeping" cookbook published in the early sixties.
Susan appears to be a figment of the creator's imagination.
2 cups fresh bread crumbs
cup minced onion
minced green pepper
2 pounds ground chuck
2 tablespoons horseradish
2 ½ teaspoons
1 teaspoon dry mustard
milk or evaporated milk
Prepare bread crumbs, onion
and green pepper. Preheat oven to 400° F.
In a large bowl, with fork,
beat eggs slightly. Lightly mix in chuck, then crumbs, onion, and pepper. (Meat
will be juicier and more tender if you handle it as little as possible.) Add
horseradish, salt, mustard, milk, and ¼ cup ketchup; combine lightly
In bowl, shape meat into
oval loaf; transfer to shallow baking dish or broil-and-serve platter; smooth
into shapely loaf. Spread top with ½ cup
ketchup. Bake 50 minutes.
Serve from baking dish or
broil-and-serve platter, pouring off excess juices. Or, with 2 broad spatulas,
lift loaf out of baking dish onto heated platter. Spoon some of juices over
meat. (It's nice chilled, then served sliced, too.) Makes 8 servings.
If you prefer a soft, moist
exterior, bake meatloaf as directed, in 9- by 5- by 3-inch loaf pan. Pour juices
from pan after baking. Unmold meatloaf onto cake rack; then place, right side
up, on heated platter. Use juices for making gravy if desired.
The recipe includes several
variations. Here are three.
MEATLOAF RING: Place ½
cup ketchup in bottom of
ring mold. Turn meat mixture into ring mold. Bake at 400° F. for
45 minutes. Unmold, pouring off excess juice. Fill center with hot buttered or
FROSTED MEATLOAF: Omit ½
cup ketchup for topping.
When loaf is baked, pour off all juices. Thickly frost top with well seasoned,
creamy mashed potatoes (add some grated cheese or snipped chives if you like).
Sprinkle with paprika. Broil till golden.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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