This week we are making meatloaf!


This is Jubilee Meat Loaf!

Jubilee Meat Loaf
  • 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
  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.


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).


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.


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.


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


All done and ready to eat!


“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.