This hearty meatloaf is packed with old fashioned flavor that's hard to resist. The best thing about making meatloaf is having it on sandwiches the next day!
1-1/2 pounds ground beef
8 oz can tomato sauce
1-1/2 teaspoons salt
1/2 cup yellow onion, chopped
12 saltine crackers, crushed
Preheat oven to 350 degrees
1. Put all ingredients into a large mixing bowl. Using your hands, mix together until fully combined.
2. Form into the shape of a loaf, and place on a roasting pan that allows drainage.
3. When done baking, remove from oven and let sit for 5 minutes before slicing.
Modern Twist: Use ground turkey in place of ground beef for a modern meatloaf meal
If you like, spread ketchup over top of the meatloaf before baking
Cooking this on a roasting or broiling rack with drainage will make for a leaner and more evenly cooked meatloaf.
The original recipe calls for ground chuck; I use 1/2 lb. of ground chuck (80-85% lean) and a pound of leaner ground beef to lower the overall fat without losing the taste.
Meatloaf leftovers make excellent sandwiches!
Keywords: 1950's meatloaf, 1960's meatloaf, midcentury meatloaf