Meatloafmy Farm Style 1954 Recipes

EASY MEATLOAF

Easy Meatloaf image

This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!

Provided by Janet Caldwell

Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g

1950'S-STYLE MEATLOAF

1950's-style Meatloaf image

not set

Provided by rotts4me

Categories Main Dish

Time 1h15m

Yield 6

Number Of Ingredients 15

Ingredients

1-1/2 pounds ground beef
1/2 pound ground pork sausage
2 eggs lightly beaten
1 cup fine bread crumbs
1 large clove garlic pressed
1/2 cup sweet onion minced
1/4 cup green bell pepper minced
1 tsp dried oregano crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tbsp Worcestershire sauce
1 package dry Lipton's Onion Soup mix
1/2 cup milk
6 ounce tomato paste divided use
2 - 4 strips bacon cut in half (optional)

Steps:

Preheat oven to 350 degrees. Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top. Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.

Nutrition Facts : Calories 324 calories, Fat 14.2809504058724 g, Carbohydrate 34.4193403207479 g, Cholesterol 91.2555422016907 mg, Fiber 3.05297208812725 g, Protein 14.5148159513383 g, SaturatedFat 4.63916159551856 g, ServingSize 1 1 Serving (148g), Sodium 799.642955468258 mg, Sugar 31.3663682326206 g, TransFat 1.63831346638322 g

CHOP SUEY LOAF 1954

Chop Suey Loaf 1954 image

This is the yeast risen fruit bread that we bought all the time at A & P stores besides the Spanish Bar. Never a week went buy without it in the house. Sliced up and served with orange coloured ( squeeze the bubble) margarine. That was a job we fought over to do. Now we make out own bread and serve with butter, a much better duo. The mixed fruit in the recipe is the glaced sticky fruits and peel that you buy for Christmas cakes, and glaced cherries.

Provided by andypandy

Categories Yeast Breads

Time 1h

Yield 3 loafs

Number Of Ingredients 16

Ingredients

1 cup whole milk, scalded
1/3 cup granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup Crisco shortening
1/4 cup corn syrup
2 teaspoons granulated sugar
1 cup warm water
1 tablespoon active dry yeast
3 large eggs, slightly beaten
3 1/2 cups all-purpose flour
1 cup raisins
3/4 cup glace cherries, chopped
3/4 cup mixed fruit, and peel
4 cups all-purpose flour

Steps:

Scald the milk and mix in the sugar, salt, cinnamon and nutmeg, Add in the shortening and corn syrup until all is melted and combined to dissolve.
In another cup add the warm water with the sugar and yeast and let stand ten minutes to proof.
Stir down the foam after ten minutes and add to the other milk mixture in large bowl.
Blend in the three beaten eggs and the first amount of flour.
Beat well by hand or with mixer.
Mix in all the fruits.
Continue mixing and add in the last of the flour combining well.
Knead at least ten minutes.
If you have to add a another half cup of flour do so, as it should be a soft not real sticky dough, just a bit tacky to the touch.
Shape into a smooth ball and place in greased large bowl, rotating the ball so it greased all over.
Cover with damp cloth and let rise until double. About two to three hours. In a draft free place.
Punch down and divide into three loafs.
Place into three greased 8 x 4 inch loaf pans and again let rise until doubled about one hour to hour and a half.
Bake at 400 degree oven for about 30 to 35 minutes.
When done, remove to rack to let cool.
When cool you may make an icing glaze of powdered sugar, and milk with a touch of lemon juice to dizzle all over the tops, and down sides.
Cooking time does not include the time to rise the dough.

Nutrition Facts : Calories 1799.7, Fat 28.4, SaturatedFat 8, Cholesterol 219.6, Sodium 1282.9, Carbohydrate 342.5, Fiber 12.5, Sugar 66, Protein 45.1

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