Go Back
Print Recipe

Sue's Meat Loaf

Recipe from When Sue Began to Cook, 1924.

Ingredients

  • 2 cups round steak, ground up The butcher ground it. (We would call this hamburger.)
  • ½ cup pork butt, ground up The butcher ground it. (Ground pork would work fine. ¼ lb is plenty.)
  • 1 cup cracker crumbs
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery salt or use ⅛ tsp celery seed to limit the salt
  • 1 tbsp onion, chopped fine
  • 1 egg, lightly beaten
  • ½ cup milk
  • 1 tbsp melted butter

Instructions

  • Mother had us each put our round steak, pork butt, cracker crumbs, salt, pepper, celery, salt and onion in a big bowl and mix it all up together as well as we could with a spoon.
  • Then we beat the egg and added the milk and poured that into the bowl, too. We mixed it all just as well as we could.
  • Then we buttered a loaf-cake pan. We dipped a little clean brown piece of paper in some butter to do it. And then we emptied our meat mixture into the cake pan. Mother had us wash our hands and then pat the meat mixture into kind of a loaf shape in the pan.
  • Then we melted the butter and poured it all over the top of the loaf to make it get brown and nice.
  • We each popped our loaf into a hot oven and turned down the heat to make a moderate oven of it. And then we baked our loaves forty-five minutes by the clock. When we took the meat out, it was crusty and brown, and looked dee-licious!
    Note: Hot oven = 425 degrees, Moderate oven = 375 degrees.