This was a huge favorite of our
entire family growing up!
My mom liked making them because they were
faster than traditional meatloaves. I like them because
I can mix them ahead of time, freeze them and then
have individual servings already made up!
There is not an exact recipe to follow so I
will list the ingredients and try to describe
the texture and look you are going for.
minced onions (I prefer fresh)
squirt of Ketchup
squirt of mustard
handful or more of crushed saltine crackers
(or butter crackers are good too)
pepper to taste
1-2 eggs (for binding)
(I do not add salt before cooking)
1 can crushed tomatoes (for tops)
Optional add in’s (not traditional for my mom):
grated carrots, bell peppers, real bacon bits,
large hunks of cheddar cheese (for the inside)
Mix ingredients in a bowl, I do not like using my hands
for this part but if you do more power to you! The mixture
should be semi firm and yet very moist and holds its shape.
For my twist add cheddar inserts;
press indentation in bottom long ways.
Then place cheddar hunk in center and wrap sides back
around to completely cover cheese.
If preparing for a later day, place on wax paper lined
cookie sheet for a flash freeze. Then place entire tray
in freezer until frozen.
Then place in freezer type bag for future use!
When you are ready to bake:
Pour 1 can of stewed tomatoes over the tops.
( this is a crucial step even if you do not like cooked
tomatoes. We usually picked the tomatoes off when
eating, but we have found that making them
with out results in much less flavor and moisture)
Place in a 350 degree oven for about on hour
or until center is cooked through.
On Day two, (my Dad’s favorite): the cold meatloaf
sandwich! Which I love too! I like to place mayo on toasted wheat
bread and add a slice of American cheese. YUM!