Classic Meat Loaf
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Sunday night we had the meat loaf that I have been making for almost 30 years. I’d say that makes it qualify as a “classic” in the Dedon kitchen. It’s adapted from a recipe in the 1981 edition of Better Homes and Gardens New Cook Book.
I have usually made it with just ground beef, but this time I used 1 pound of ground beef and ½ pound pork.
It made a great sandwich to take for my lunch break yesterday (subbing in the 1st grade)!
You can put potatoes in the oven when you turn it on to preheat and they’ll be ready when the meat loaf is done.
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Classic Meat Loaf
(Adapted from a recipe in the 1981 edition of Better Homes and Gardens New Cook Book)
For 100% gluten free, use Bob’s Red Mill Gluten Free Quick Cooking Oats.
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Serves 6
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2 eggs
¾ cup milk
½ cup quick cooking oats (Gives a better texture for meatloaf than regular rolled oats. You could also just process regular oats in a food processor a bit to make smaller bits.)
¼ cup minced onion
1 teaspoon salt
½ teaspoon sage
1 pound ground beef
½ pound ground pork
¼ cup ketchup
2 tablespoons honey (or sugar)
1 teaspoon dry mustard
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1. Heat the oven to 350˚.
2. Beat the eggs and combine with the milk oatmeal, onion, salt, and sage. Add the ground meat and mix well.
3. Put the mixture in a loaf pan and bake for 1 ¼ hours.
4. Combine the ketchup, honey and dry mustard and spread over the top of the meat loaf. Bake for an additional 10 minutes.
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Leftovers reheat beautifully to eat plain or to make sandwiches
In the kitchen with Kath 
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