My mother was addicted to salt and her version would have had a lot more salt in it. This little salt shaker pictured on this page was one that always sat on the table and very close to my Mother. Now it sits on ours.
- 2 1/2 – 3 Lbs Ground Chuck
- 2 Cups Seasoned Bread Crumbs
- 1 Cup Heinz Ketchup
- 2 Tbs Parsley -fresh and chopped
- 1 Cup Onion – chopped
- 1 1/2 Tps Garlic Powder
- 3 – 4 Eggs – large
- Salt and Pepper to Taste
- 2 Eggs – hard boiled, optional
- Mix meat with Ketchup, bread crumbs, onions and all seasonings.
- Shape into easy to handle loaves and place in light greased casserole dish and brown in 350° oven turning once.
- When finished browning, pour off some of the squid on the bottom of the casserole dish.
- Now pour the sauce over and continue baking.
- As a surprise, I sometimes would add one or two hard boiled eggs in the middle of the meatloaf.
Meat Loaf Sauce
- 4 Cups Water
- 4 Beef Bouillon Cubes
- 1/2 Can Tomato Paste
- 2 – 3 Tbs Ketchup – to taste
- 2 Garlic Cloves – peeled and sliced
- Corn Starch – as needed
- Bring water to a boil and add beef cubes.
- Stir to dissolve and then add the tomato paste, Ketchup and garlic cloves. stir until all is well incorporated and hot.
- Carefully pour over the browned meat loaves in the casserole dish.
- Cover with aluminum foil and cook for one hour basting frequently. cover and cook for 1/2 hour more.
- Just before serving you can thicken sauce with little corn starch, if you prefer it a little more thickened.
- Nonna’s Meatloaf is now ready to be served!
Note: Goes well with Rice. Cook rice in lightly salted water as directed. Drain and add a few pats of butter. Beat two eggs in a small bowl and add to rice mixing quickly. Be careful not to mash down the rice. Enjoy. My mother was not a cook but this she did well, so we had it often.