Meat Loaf

When having guests for dinner, it seems I invariably prepare this favorite family recipe for meat loaf. It feeds eight to 10 people, is easy to make, moist, and delicious. This recipe was given to me by an aunt and is one I would not want to do without. The meat loaf is very good served with pinto beans, salad, and cornbread.

Recipe

• 1 1/2 pounds ground chuck
• 1 1/2 cups scalded milk
• 1 egg, slightly beaten
• 1/4 teaspoon baking powder
• 1 small green bell pepper, chopped
• 1 1/2 cups Ritz or similar crackers, crushed
• 1 tablespoon garlic salt
• 1 large onion, chopped
• 1 10 1/2-ounce can cream of tomato soup
• 1 10 1/2-ounce soup can water

Preheat oven to 425 degrees. With hands, mix all ingredients in a bowl, except soup and water. Spray a 9-by-13-inch baking dish with cooking spray. Form meat mixture into a loaf and put in dish. Heat soup and water to boiling in a saucepan. Pour over meat loaf. Bake for 10 minutes at 425 degrees, then 1 1/2 hours at 350 degrees. Baste meat loaf three times during baking time. Serves 8 to 10.

Tips From Our Test Kitchen: After mixing ingredients and before forming into a loaf, let it stand for a few minutes to help crackers absorb some of the liquid, or reduce the milk in the recipe to less than one cup.

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