Meat Loaf

Meat Loaf

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My Father came home every night around 6:15 so that we could eat as a family at 6:30. And I mean every night – there were no exceptions. I have to admit that as much as my husband and I tried to make that happen in our home, we were probably only successful 55% of the time. I used to try and give my children a late snack so that they could wait for their Father for dinner, but it didn’t always work. Schedules just seem to have gotten more complicated over the years.

When I was a child, meals in my home always had courses. My Father wanted every meal to start with a glass of tomato juice or half a grapefruit. After that, Anna Mae (who died at the same age as my Father two years ago) brought in a platter called a “well and tree”. It was a platter divided into three parts. The center was indented in the shape of a tree to catch the meat and gravy, and each side was a shallow well that held vegetables and potatoes. I remember the gleam in my Father’s eyes when he spotted the sliced Meat Loaf surrounded by peas or beans on one side and mashed potatoes on the other. I also love Meat loaf – perhaps even more the second day, when I take a thick slice and place it between two slices of rye bread slathered with catsup, lettuce and tomato. YUM!

Prep time: 15 minutes

Meat Loaf

By Gloria Kobrin Published: May 13, 2014

  • Yield:

  • 6-8 Servings


  • 2 pounds Chopped Meat ground twice
  • 1 large onion peeled and minced
  • 2 large eggs beaten lightly
  • 1/2 cup Unflavored, Non-dairy Bread Crumbs
  • 1 teaspoon Ground Black Pepper
  • 1/3 cup water


  • 1 medium mixing bowl
  • 1 small roasting pan
  • aluminum foil
  • 2 spatulas


  1. Preheat oven to: 375 F.
  2. Mix chopped meat with all remaining ingredients. Pour mixture into roasting pan and gently shape into a rectangle. Don't pack the meat too tightly or meat loaf will be heavy.
  3. Cover loaf with foil and bake for 30-40 minutes. Uncover pan and finishing roasting another 15 minutes. Remove pan from oven.Scrape away any fat that has formed around the finished loaf. Carefully, using two spatulas, lift meat loaf out of the pan and on to a serving dish. Serve whole or sliced with a green vegetable and baked/mashed potatoes.

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