There’s really no way to make a loaf of meat look pretty, but this tastes so good that it’s easy to overlook its homely appearance. Meat-and-potato people like Chip and my dad absolutely love this recipe, and a good meat loaf is a great dish to have in the dinner rotation. I add crushed crackers for the nice texture they contribute and the kids like it when I brush the top with ketchup before baking. Mixing in a bit of finely chopped and sautéed onion adds a pleasing, extra layer of flavor; use the smaller amount as called for in the recipe or leave it out entirely if it’s not something your family cares for. I serve this with Becki’s Mac & Cheese, a salad or green beans tossed with melted butter, and warm rolls.
| PREP: 15 minutes | COOK: 1 hour 10 minutes | COOL: 10 minutes |
2 tablespoons salted butter
¼ to ½ cup finely chopped onion, to taste
1½ pounds ground beef (85% lean)
1 sleeve (4 ounces) saltines, crushed
1½ cups grated Cheddar cheese (about 6 ounces)
2 large eggs, beaten
½ cup tomato sauce
1 teaspoon Worcestershire sauce
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons ketchup
1. Preheat the oven to 350°F.
2. In a large skillet, melt the butter over medium-low heat. Add the onion and sauté until translucent, about 5 minutes. Remove from the heat and let cool.
3. In a large bowl, combine the beef, cooled onion, saltine crumbs, Cheddar, eggs, tomato sauce, Worcestershire sauce, salt, and pepper. Use your hands to gently mix the ingredients together until well blended. Try to keep a light touch and not overwork the mixture.
4. On a 9 x 13-inch or other large baking pan, form the mixture into a roughly 6 x 9-inch loaf.
5. Drizzle the ketchup down the center of the loaf and brush it over the top to cover.
6. Bake until firm (170°F on an instant-read thermometer), about 1 hour. Let stand 10 minutes before slicing. Serve warm.
7. Store leftovers in a covered container in the refrigerator for up to 4 days.
Makes 4 to 6 servings