Twin Meat Loaves
This is the recipe my Mom always made. It's from the old Better Homes & Gardens red check cookbook from around 1953. (Pictures are from the cookbook as well)
Ingredients
Scale
- 1½ pounds ground beef
- ½ pound ground pork (sausage)
- ¼ cup finely chopped onion
- 2 Tablespoons finely chopped celery
- 2 teaspoons salt
- ½ teaspoon poultry seasoning
- ¼ teaspoon pepper
- ¼ teaspoon dry mustard
- 1 Tablespoon Worcestershire Sauce
- 4 slices white bread, cubed
- ½ cup milk
- 2 eggs
- 1 bottle Chili Sauce
Instructions
- Preheat oven to 350°. Spray 9 x 13 inch casserole dish with nonstick cooking spray. Pour half the bottle of Chili sauce in the bottom of one side of the casserole dish and the rest in the bottom of the other side of the casserole dish.
- In a small bowl you can use the hand mixer in, soak cubed bread in the milk. Meanwhile, put the meats and next 7 ingredients in a larger bowl. Add eggs to the bread and milk and mix with a hand mixer or rotary blender until bread, milk, and eggs are mixed well. Add the egg mixture to the meat mixture and mix well (I use my hands, even though it's messy). Make sure everything is well mixed.
- Divide the meat mixture into two loaves and put each loaf on top of the Chili Sauce.
- Pour 1/2 cup boiling water around the loaves. Bake uncovered for one hour to one hour 15 minutes, depending on your oven. Baste 3-4 times throughout the baking (every 15 minutes). Make sure it isn't pink on the inside. Let sit out about 5 minutes before slicing and serving.