We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.—Irene Knodel, Golden Prairie, Saskatchewan
Who says meat loaf has to bake in the oven for hours? For this convenient recipe, all you need is your stovetop and 30 minutes. “It’s a fast and easy recipe to make for one or two people,” notes Emily Sund from Geneseo, Illinois.
MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor.
This is always a big hit with company, and the leftovers are good either hot or cold.
-Mrs. W. G. Dougherty, Crawfordsville, Indiana
Our Test Kitchen took Lauree Buus' large meat loaf and turned it into five mini-loaves. They relied on the microwave for some quick cooking. The result was fantastic! The Rapid City, South Dakota cook can whip up her recipe even faster!
Our kitchen staff gives Italian flair to this lightened-up meat loaf by adding tangy sun-dried tomatoes to the mixture. The recipe yields a large loaf, so the extra slices can be used to fix the tasty sandwiches in the recipe that follows.
I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.
My grandmother gave me this recipe many years ago. The buttery flavor of the crushed crackers is what gives this meat loaf the special taste that our family says is best!—Etta Winter, Pavilion, New York