Recipe Mmmm, 1930 meat loaf recipe

1930′s Meatloaf

Recipe by American Profile

• Yield 4 to 6 servings

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"This is the oldest recipe I have. It was given to me by my aunt in Vivian, La., in 1931. This makes the most delicious cold sandwiches."​

Ingredients

1 pound regular or lean ground beef
1/2 pound mild Italian sausage, casings removed
1 medium onion, chopped
1 cup cracker crumbs or cracker meal
1 (6-ounce) can tomato paste
3 eggs, beaten
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 bacon slices, halved
Instructions

1. Preheat the oven to 350F.
2. Combine the ground beef, sausage, onion, cracker crumbs, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well.
3. Place the bacon strips on the bottom of an 8 x 4-inch loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly.
4. Bake 1 hour and 5 minutes, or until a meat thermometer reaches 175 F.
5. Remove from the oven and let stand 10 minutes. Invert on a cutting board and slice.

Recipe by Juanita Jones, Kingsville, Texas

 

One word: Yum. Beef, sausage, AND bacon! Somebody get me a tissue. I'm drooling just thinking about it...

 

Sounds delish

 

Oven is busted. you really know how to hurt a guy.

 

Just use the recipe and make pattys (that's what you call.. "Burgers", right?) instead If there's a will there's a way.

 

I may try that. It will cook differently though.

 

I love these old recipes that call for cracker crumbs. My Grandma was always smashing crackers for topping. Love saltine crumbs on mac & cheese.

I notice these old recipes don't seem to worry about calories or cholesterol.

 

My dad like crushed saltines in his scrambled eggs.

 

sounds really good i am going to try this one for sure!!

scared to death!!!!!

 

Calories were needed back then, and the fats are far better for you than the high-tech, cheap to produce, lab-rat killing substitutes that your body doesn't know what to do with.

 

I don't know if a meatloaf from the 1930s would be any kind of edible now....

 

Just pack it with the fruitcakes......