Recipe
1950s Classic Meat Loaf
The mid-century weeknight meat loaf: ground beef, crumbs, onion, and a ketchup glaze from postwar American cookbooks.
Context
Meat loaf became a refrigerator-economy staple after the war: stretch ground beef with crumbs and milk, bake once, and serve hot or cold. The sweet ketchup glaze is a distinctly mid-century American touch. Use a food thermometer (160°F / 71°C) for modern food safety.
Ingredients
- 1½ lb ground beef
- 1 cup soft breadcrumbs or crushed crackers
- 1 small onion, finely chopped
- 1 egg
- ½ cup milk
- 1 tsp salt
- ¼ tsp black pepper
- ½ cup ketchup or chili sauce, for glaze
Instructions
- Heat oven to 350°F (175°C). Lightly grease a loaf pan or rimmed sheet.
- Mix beef, crumbs, onion, egg, milk, salt, and pepper gently. Do not overwork.
- Shape into a loaf. Spread ketchup over the top.
- Bake about 1 hour to 1 hour 15 minutes, until the center reaches 160°F (71°C). Rest 10 minutes before slicing.