SUSAN’S MEATLOAF
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.
SUSAN’S MEATLOAF
2 cups fresh bread crumbs
¾ cup minced onion
¼ cup minced green pepper
2 eggs
2 pounds ground chuck
2 tablespoons horseradish
2 ½ teaspoons salt
1 teaspoon dry mustard
¼ cup milk or evaporated milk
¾ cup ketchup
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 but well.
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 1½ -quart 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 creamed vegetables.
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.
RAINBOW LOAF: For ½ cup onion, substitute ¼ cup minced celery; add ½ cup grated, pared carrots and ¼ cup snipped parsley. Substitute 1 cup canned tomatoes for both milk and ¼ cup ketchup. Omit ½ cup ketchup for topping. Bake in and serve from shallow baking dish.
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