Homemade Meat Loaf2012-12-01
- Serves: 8
- Prep Time: 5m
- Cook Time: 1:15 h
- Ready In: 1:20 h
This recipe comes from my friend’s mother, Mrs. Houghton, from Chicoutimi, Quebec. My kids love it. This is a double recipe. I bake half and freeze the other half of the meat in a zip lock bag for up to six months.
- 1 Pound Minced Beef
- 1 Pound Minced Veal
- 1 Pound Minced Pork
- 2 Small Onions, minced
- 1 Cup Bread Crumbs
- 2 Eggs
- 2 Tablespoons Milk
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Can Tomato Soup
- 1/2 Cup Water
Preheat the oven to 350 degrees.
Place the Pork, Veal, Beef, Onions, Bread crumbs into a large bowl. Mix the eggs and the milk with a fork, add to the mixture. Add the Salt and Pepper.
Using hands, mix the ingredients together, making sure not to over mix. Split the whole mixture in half, place one half in a Pyrex dish.
Mix the tomato soup with the water and pour over the mounded loaf.
Place into the oven and bake for 1-1/4 hours. Baste at least once.
Place the second half the the meat mixture into a Zip lock bag, remove all of the air and freeze for up to six months. When going to bake the frozen meat loaf, thaw in the refrigerator overnight, make the tomato soup and water mixture, pour over the loaf and bake as above.
This recipe can also be made only using 3 pounds of ground beef.