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Mary McCrank's Meatloaf




Source of Recipe


Mary McCrank's restaurant, Chehalis, Wash


List of Ingredients




# 21/2 pounds ground beef (between 15 percent and 20 percent fat)

# 4 eggs

# 3/4 cup cracker crumbs

# 3/4 cup water

# 11/2 heaping teaspoons beef base (see note)

# 3/4 teaspoon onion salt

# 3/4 teaspoon garlic salt

# 11/2 teaspoons Worcestershire sauce

# 10 tablespoons ketchup (divided)

# 6 tablespoons finely diced onion

Recipe



Preheat the oven to 325 degrees. Lightly grease a 9-by-5-inch loaf pan.

In a large mixing bowl, combine the ground beef, eggs and cracker crumbs.

In a small bowl, stir together the water and beef base until dissolved. Add to the meat mixture and then add the onion salt, garlic salt, Worcestershire sauce, 6 tablespoons ketchup and onion. Mix well with a wooden spoon or with clean hands.

Spoon the meatloaf mixture into the prepared loaf pan, packing lightly to remove air pockets. Spoon the remaining 4 tablespoons ketchup over the top and bake for about 11/2 hours or until a meat thermometer reaches 165 degrees. Let stand for 15 to 20 minutes before slicing. Note: Beef base is a bouillon paste similar to bouillon cubes or powder. It is available in many grocery stores in the soup section.