This week we are making meatloaf!

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This is Jubilee Meat Loaf!

Jubilee Meat Loaf
Author: 
 
Ingredients
  • 2 eggs, slightly beaten
  • ¾ cup condensed cream of tomato or condensed tomato soup
  • ¼ cup water
  • 1 cup Wheat Chex
  • 1¼ lbs ground beef
  • ¼ lb pork sausage
  • 1 teaspoon salt
  • 2 tablespoons finely cut onion (or 1 tsp onion powder)
  • 2 tablespoons water
Instructions
  1. Pre-heat oven to 325 degrees.
  2. Combine eggs, ¾ cup condensed soup, and ¼ cup water. Add Wheat Chex. Let stand 20 minutes, do not stir.
  3. Add meat, salt and onion. Mix well. Pack into loaf pan. Pour 2 tablespoons water over top of loaf.
  4. Bake for 1 hour and 15 minutes.
  5. Serve plain or with tomato sauce made by heating reserved soup with 2 tablespoons drippings from loaf.

Jubilee Meat Loaf Recipes from Checkerboard Square 1959

This is from the Ralston pamphlet, Recipes From Checkerboard Square from 1959, which contains a bunch of recipes that have lots of cereal in them. It’s pretty great.

But honestly, Alex chose this week’s meat loaf. Ever since Zucchini Weenie, she’s been a big fan of anything that has a can of tomato soup in it.

Tom’s choice for this week was a cheese and bean loaf. I wanted to make them both, but ran out of time. But no worries, Tom’s bean loaf will probably make an appearance in a few weeks for Lent.

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But I can’t say I was sad to make this. Growing up, my mom’s meatloaf was always made with stale crackers, like Ritz or Club crackers, and never plain breadcrumbs. It always gave a really interesting flavor to our meatloaf. I was 12 when I realized that if you changed the kind of cracker you used, you changed the flavor of your meatloaf. This was very exciting for me (culinary nerd already) and I still get exited to use different fillers in meatloaf to see how they affect the flavor (still culinary nerd).

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I have to be honest, I’ve never used or thought of using Wheat Chex. But I was excited by the idea, because this is another cereal where the last two cups hang around in the box (after making Chex mix) until I have to throw it out. And now that I’ve found a use for the last of my Rice Krispies, I’m all about finding uses for other cereals that tend to stick around.

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All wet and gloppy after the soaking time!

The waiting was actually really hard for Alex. Up until this point she stirred everything, so I kept catching her coming back and trying to stir during the soaking time. I felt bad the second time I had to chase her off, so I gave her a cookie to keep her busy. She promptly lost interest in stirring.

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Meat!IMG_0525 So red. So, so red. Disconcerting.

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All done and ready to eat!

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“So, is it good?”

“Is there cereal in this?”

“Yep. Wheat Chex.”

“Yeah, you can totally taste them.”

“Is it bad?”

“Nope. It tastes like breakfast. Like a breakfast meatloaf.”

The Verdict: Breakfast Loaf

From The Tasting Notes –

This was actually a super-interesting loaf. The Wheat Chex combined with the sausage pretty much took over in the flavor department. Which was a bit strange, because there was not that much sausage in it.  I thought it would just taste like a meatloaf, but it ended up tasting like breakfast food. Like a breakfast meatloaf. Which I thought was kind of cool. I served it with the usual meatloaf sides, but I think it would totally taste better with eggs and hashbrowns. Of course, if breakfast isn’t your thing, you can sub the sausage out with italian sausage or a brat or something. Another interesting side note: The condensed tomato soup mixed with the drippings tasted waaaay better with the meatloaf than ketchup. Which is a first.

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