Gail's Meatloaf



My meatloaf recipe was influenced by one found in a cookbook that my mother used that was published by the Cutco Division of Wear-Ever Aluminum, Inc. It was an interesting book that explained how to cook all cuts and kinds of meats in an approach to fit meat into a tight budget with the use of less tender cuts of meat. Today I am somewhat amused because one of those recipes that suggested a less costly cut of meat was how to cook flank steak. “Back in the day,” flank steak was a cheap cut of meat. That is certainly not so today. We now have the knowledge just how to make these cuts tender and flavorful.

3 eggs
2 pounds ground beef
1 pound ground pork
3 cups soft bread crumbs
1 1/2 cup minced onion
1/2 cup chopped red or yellow bell pepper
4 tablespoons bottled horseradish

1/2 cup milk
1/2 cup ketchup
2 teaspoons dry mustard
1 tablespoon salt
2 tablespoons pepper

Method: Add eggs to meat and blend lightly with a fork. Add remaining ingredients and stir or mix just to mix thoroughly. Be careful not to over mix as it will toughen the loaf. Place in a loaf pan and bake for 1 hour at 400 degrees. (Pan size 9x5x3)

Serves: 6 (can be cooled and frozen) or frozen raw and baked later