It’s my favorite recipe and also the name of the recipe I found in the Blue Flame Favorites cookbook published in 2003 by the Oklahoma Natural Gas Company. This book contains a lot of recipes collected and published for the previous 70 years. A few are very familiar to my childhood.
Favorite Meat Loaf
- 1/4 cup shortening
- 2 small onions, minced
- 1/4 cup finely chopped green bell pepper
- 2 pounds ground round
- 2 cups soft bread crumbs
- 2 eggs, beaten
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 2 tablespoons horseradish
- 3/4 cup ketchup
- 1/4 cup packed brown sugar
Preheat the gas oven to 350 degrees. Melt the shortening in a skillet over a medium flame. Add the onions and green pepper. Cook for 10 minutes, stirring frequently. Combine the onions, green pepper, ground round, bread crumbs, eggs, salt, dry mustard, horseradish and 1/4 cup of the ketchup in a large bowl. Mix well. Using your hands (washed first of course) can make things mix a little quicker. Plus it’s fun.
Press into a greased 5×10-inch loaf pan or shape into 4 small loaves. Place in a shallow baking pan. Do not allow the sides of each loaf to touch. Bake the large loaf for 45 minutes or the small loaves for 30 minutes.
Combine the remaining 1/2 cup ketchup and brown sugar in a small bowl. Mix well. Brush the loaf with the ketchup mixture and bake for 15 minutes longer.
Note: Meat loaf freezes well if cooled completely and wrapped in an airtight foil package. To reheat, place the unwrapped meat loaf in a baking dish, pour tomato juice around the loaf and bake until heated through.
Yield: 6 to 8 servings