Meat Loaf ~ For Jim

This meat loaf recipe is one I have used for at least 30 years and it came from Redbook Magazine. I have had to put the recipe in a plastic cover because it is so well used. This recipe really is a formula for meat loaf because it gives proportions along with options. I have never made it the same twice, and yet it almost always turns out great. One note: don't tell my husband Jim I am making meat loaf for dinner unless I really do. Every once in awhile I have had to change my dinner plans and when he came home from work to discover there was no meat loaf , well, let's just say the disappointment almost ruined his entire evening. He not only looks forward to my meat loaf, he is very happy thinking about the meat loaf sandwiches he will be enjoying for lunch.

BASIC MEAT LOAF

• 2 cups fine soft bread crumbs or variations~ Bread & rolled oats,bread & crackers (ground)
  
• 2/3 cup finely chopped peeled onion
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup liquid ~ milk, or ketchup, or red wine ...
  
• 2 eggs
• 2 pounds of any combination ground meats. Beef & pork, beef & turkey, beef & venison or elk...you get the picture.

Heat oven to 350 degrees. Place bread crumbs, onion, salt, pepper, and liquid in a large bowl; combine thoroughly. Add the eggs and combine. Break about 1/4 of the ground meat and into small pieces and scatter over the bread crumb mixture. Mix thoroughly ( using hands is best) and repeat until all the meat is blended in. Pack the meat loaf mixture thoroughly into bread loaf pans or casserole dish that is at least 1" larger in all dimensions than the loaf. Bake uncovered for 1 hour and 30 minutes. Pour off excess fat and meat juices and let stand for at least 10 minutes before serving. Makes 8 servings. Also makes the best sandwiches!