Ingredients for 1953 Meatloaf
- 1 1/2 lbs. ground beef
- 1 large egg
- 1 cup bread crumbs
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Tomato Soup
- Water
- Vinegar
- 1 tablespoon prepared mustard
- 1/4 cup brown sugar
- 1/2 lb. ground pork
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 1 teaspoon Worcestershire sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 1953 Meatloaf? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 1953 Meatloaf
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine 1.5 lbs ground beef, 1/2 lb ground pork, 1 medium onion (finely chopped), 1 cup bread crumbs, 1/2 cup milk, 1 large egg, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Shape the meat mixture into a loaf and place it in a greased 9x5 inch loaf pan or 1.5-2 quart baking dish.
- In a separate bowl, whisk together 1/2 cup ketchup, 1/4 cup brown sugar, 1 tablespoon prepared mustard, and 1 teaspoon Worcestershire sauce.
- Pour the sauce evenly over the meatloaf.
- Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160°F (71°C).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
31g
Fat
27g
Carbs
6g