The REAL Meat Loaf


I have to credit this recipe mostly to my Momma. Growing up, I never understood why no one liked meat loaf. The thing was, I never had anyone else's meat loaf until I was much older. This was the turning point in my life at which my eyes were completely opened to the world of meatloaf. Meatloaf is somewhat like spaghetti sauce, no two people make it the same (unless it's coming from a can of course). In my humble opinion, there are few meat loaf recipes out there that even deserve the paper/blog post they are written on. I think I have had three meat loafs (one of them being Momma's) that ever made the cut. With that being said, I will let Momma's meat loaf speak for itself.

REAL Meat Loaf

About 2 pounds lean ground beef or ground venison

1 package dry onion soup mix

about 1/3 cup Dale's Sauce

1- 2 eggs (if meat loaf isn't sticking together well add a second egg)

about 1.5 cups plain pork rinds crushed

Finely chopped onions or green onions (optional)

The mixture of the Dale's and the onion soup mix can be very salty so do not add salt. Also, don't add too much Dales. Start with the 1/3 c but if this meat loaf is too salty add less Dale's next time and vice versa if it needs more salt and flavor. Mix all ingredients well. You will likely have to roll up your sleeves and dig in to mix properly. Press into a baking dish (9x9 or larger) and bake in oven at about 375 for about an hour. Make a cut to see if it is done and bake longer if need be. You may want to drain some of the liquids off the loaf at close to the end of cooking for a drier loaf. Enjoy!


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