Meat Loaf No. 3 Meta Givens

 This recipe for Meatloaf Number 3 (which is what the Meta Given's Modern Encyclopedia of Cooking calls it) makes a nice textured, light, very easy-to-slice-neatly meatloaf. We ate half sharing some with Bettie’s daughter and will make hot meatloaf sandwiches with the reminder. The meatloaf freezes well sliced and wrapped. Easy to pull out a few slices that way. 
 Fixed with baked potatoes, cottage cheese and garden fresh tomatoes it made for a easy supper on a cooler very late summer evening. 
 The recipe calls for baking powder in the loaf which Sue and I decided makes it lighter.  She puts baking powder in her salmon and tuna patties and I am now going to try that.
  I did add Chili sauce to the top of the meatloaf before baking because we like it that way. The binder is soda crackers and eggs so I can’t eat it but I filled up on fresh tomatoes so didn’t miss it. If you and your family like meatloaf you might want to give this a try.
Meat Loaf No. 3
2 eggs
½ cup milk
10 -  21/4 inch square soda crackers
1 tbsp butter
2 tbsp fine chopped onion
⅓ cup fine chopped celery
1 ½ lbs. ground lean beef
½ lb ground lean pork
1 ¾ teaspoon salt
¼ teaspoon pepper
1 teaspoon MSG (optional)  I did not use
1 teaspoon baking powder
 Set oven to moderate 350°F. Have a shallow 10 x 6 ¼ in glass baking pan ready. Beat eggs in mixing bowl/ Stir in the milk, then crushed crackers and let stand 5 minutes. Meanwhile melt butter in skillet, add onion and celery and sauté until onion is soft but not browned. Add meat to the milk mixture, then the celery, onion, seasonings and baking powder. Mix thoroughly using a wooden spoon or hands. Turn into the baking pan and shape lightly into a loaf. Add chili sauce, ketchup, or BBQ sauce to top before baking if desired. Bake for about 60 minutes. Let rest 5 minutes before slicing.
Serves 8 to 10


  1. OhMyGosh! I have Meta Given's THE MODERN FAMILY COOK BOOK! It's the first cookbook I ever bought as a teenager! 1964! :-) I recognized the name right away. Your book must be newer. Mine only has Meatloaf #s 1 & 2.

    I used to love meatloaf, but am not a fan anymore. My hubby is. He likes it for sandwiches for work. When I make it, I eat thin slivers off the ends. That's more than enough for me! This sounds interesting though. Maybe I'll give it a try. I've used one from Meijer Bread Crumbs for a very long time. Sometimes I add crumbled bacon. I have to omit the onion though.

    1. I don't have the book handy at the moment but yes I know it is newer than that. I do have her 2 volume set that I bought when I was a teenager in the 50's.
      I often leave the onion out of ours as we have all gotten older. The ends are the best part of the meatloaf anyway, that is where all the crusty stuff is.
      Wonder why she only gave them numbers and not names.

    2. I also have this recipe in the two volume cookbook Modern Family 2 volume set. My copy is dated 1952. That set is falling apart as I have used it so much over the years

  2. Hi, Myrna. Really enjoy your and your sister’s blog! You might like the gluten-free meatloaf recipe I have used for over 50 years. I have shared this recipe with many people and they love the taste and ease of It. Here are the ingredients: 1 lb. ground beef, 1 - 8 oz. container cottage cheese, and 2 eggs. Add whatever seasonings you like. You can serve it as is or, depending on how ambitious I am, I sometimes add chopped onion, celery, carrots, etc. You can ‘doctor’ it however you like.

    1. Many thanks, I sure never thought of cottage cheese in meatloaf and yes, I could eat this and it sounds good. Glad you enjoy the blog and commented with the recipe so I can try it. Thanks again.

    2. What type of cottage cheese do you use? I normally by the 2% small curd. Would that work?

    3. Nadine, I am not sure what the poster used but I tried it this weekend and used 4% small curd. I would think either would work. I am posting it this week, it was quite good.


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