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