This recipe is not Paleo or Whole30 Compliant for those of you looking for that. And in fact, the original recipe has some (optional) suggestions that are not Kosher (which I am leaving out for the purposes of this blog). But… my dad, Jim, makes the best meatloaf I’ve ever had and I thought it would be wise to share his recipe since it’s DELISH! Also this way I won’t have to ask him for it the next time we want to make it (which will not be in the next 27 days as I am currently on Day 3 of my Whole30 Challenge). Instead, it will be easily available right here on my blog. So here it is!
It originally is from The Fannie Farmer Cookbook, 11th ed. 1965
1 egg, slightly beaten
3/4 cup water
1 cup soft bread crumbs
2 tablespoons minced onion or dried onion soup mix or flakes
2 lbs. lean ground beef, chuck or round
Season more highly if you like. Pat into a greased loaf pan or shape in a roll and place in a shallow baking pan.
There are all kinds of variations–you can add things to the meatloaf, you can put various sauces on top, you can add different spices if you like… but that’s the basic meatloaf recipe that he makes and it turns out wonderfully every time!
Bake 1 hour at 350 degrees.
He usually serves it with frozen peas and a baked potato. And to me that meal will always be a comfort meal.