Sylvia Danter's meat loaf

2

PREP TIME

20 min

Makes

6 to 8 servings

* PLUS Cooking time: 240 minutes, Standing Time: 10 minutes

Ingredients

  • 1 small onion
  • 284-mL can undiluted tomato or cream of mushroom soup
  • 3 eggs
  • 2 tsp Worcestershire sauce
  • 1 tsp dry mustard powder
  • 1 tsp salt
  • 1/2 tsp steak spice , optional
  • 1/2 tsp ground savory
  • 1/2 tsp sage
  • 1/2 tsp pepper
  • 1 cup quick-cooking rolled oats , not instant
  • 1 kg lean or medium ground beef
  • 6 to 8 large baking potatoes
  • 1/4 cup ketchup
  • 1 1/2 tsp brown sugar
  • 1/2 tsp dry mustard powder

Instructions

  • Preheat oven to 350F (180C). Lightly spray or oil a 9×5-inch (2-L) loaf pan. Finely chop onion and place in a large bowl. Whisk in soup, eggs, Worcestershire, 1 teaspoon (5 mL) dry mustard, salt, steak spice, savory, sage and pepper. Then stir in oats until evenly distributed. Crumble in beef. Using your hands, work until evenly mixed. Mixture will be very wet. Firmly pat into prepared pan and smooth top. Place on a baking sheet. Scrub potatoes, then pierce in several places. Arrange on baking sheet beside meat loaf pan.
  • For glaze, in a small bowl, stir ketchup with sugar and 1/2 teaspoon (2 mL) dry mustard. Spread overtop meat loaf. Bake in centre of 350F (180C) oven until a thermometer inserted into centre of loaf reads 160F (71C), 75 to 80 minutes. Bake potatoes until tender. If they’re done before meat loaf, remove from oven and cover with foil to keep warm. Let loaf stand 10 minutes before slicing.

Nutrition (per serving)

  • Calories
  • 345,
  • Protein
  • 27.1 g,
  • Carbohydrates
  • 16.1 g,
  • Fat
  • 18.8 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 708 mg.

Meat loaf is the perfect choice for a comforting dinner. Chatelaine’s associate food editor, Jennifer Danter, swears by her mother Sylvia’s recipe, a long-standing family favourite. All we added was a tomato glaze. Bake potatoes beside the loaf and dinner comes out of the oven ready to serve.

Fast mini loaves

Instead of using a loaf pan, shape mixture on a baking sheet into 3 oblong mini loaves with rounded edges so there are no corners to overcook. Divide glaze overtop. Bake following recipe. Check loaves after 1 hour. Great for freezing ahead, then microwaving for a fast weeknight dinner.

Make ahead

Prepare meat loaf up to point of baking. Cover with plastic wrap and refrigerate overnight. To bake, follow directions above. Cold loaf may need another 10 to 15 minutes of baking.

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