October 14th, 2014
I’ve had a lot of meatloaf that I didn’t care for, and I finally decided I needed to develop my own recipe for a really good one. I wanted it to be soft and tender, not chewy. I wanted it to have plenty of flavor and a great tasting gravy to go with it. It wasn’t easy. It took me several attempts before I was on the right track. At one point, the meatloaf tasted good, but it didn’t hold together and just fell apart when I tried to slice it. I continued working on it, making changes to it each time. Then one day I switched out the bread crumbs for cracker crumbs and added another egg. That was the right move. Now the meatloaf tastes even better, thanks to the buttery crackers, and it holds together while still being nice and tender. I named it Perfect Tender Meatloaf, and I think you’ll agree that it lives up to its name.
Here’s a look at some of the ingredients used in this recipe.
Also, you’ll notice in the recipe that I suggest using a food processor to crush the crackers and to finely chop the onions. That’s to keep from having anything chunky in the meatloaf so that the consistency will be as smooth as possible. Enjoy!
A Winner Dinners original recipe
1-1/2 pounds lean ground beef
1/2 pound ground pork
2 cups crushed butter crackers (use a food processor)
1 can cream of mushroom soup, undiluted
2 eggs, slightly beaten
1/2 cup finely chopped onion (use a food processor)
1/2 cup canned Parmesan cheese (such as Kraft)
1 tablespoon minced garlic
1 tablespoon Kitchen Bouquet browning and seasoning sauce
2 teaspoons Worcestershire sauce
1-1/4 teaspoons salt
1-1/4 teaspoons pepper
1/4 cup butter
1/4 cup flour
1/4 cup milk
1 (10-ounce) can beef consommé (such as Campbell’s)
1/8 teaspoon pepper
Preheat the oven to 300. Combine all of the meatloaf ingredients. In a baking pan, shape the meat mixture into an oval-shaped loaf. Bake at 300 for 90 minutes.
To make the gravy, melt the butter in a saucepan. Add the flour, mixing well with a whisk. Add the milk a little at a time, whisking until smooth. Add the beef consommé, whisking again until smooth. Add the pepper and heat through.