Bernell's Meat Loaf

Bernell's Meat Loaf

Mom wrote: This is from late 1940s or early 1950s when we lived at 1813 Sheridan. Grandpa Fashingbauer really liked it so used to make it for him. It has a different texture and flavor (note sage and nutmeg) and Ed likes it for sandwiches which is what Bernell said it was especially good for.

Mom says (2007): When you put the eggs and milk in you think it's going to be too much, but it makes it just right for slicing.

2/3 cup bread crumbs or cracker crumbs
1 cup milk
1 1/2 pounds ground beef
2 eggs, slightly beaten
1/4 cup grated onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sage

TOPPING
3 tablespoons brown sugar
1/4 cup ketchup (Mom uses more)
1/4 teaspoon nutmeg
1 teaspoon dry (or other) mustard

Mix all together. Put in loaf pan. Add topping. Bake at 350 for 45-60 minutes.