Nita Karl’s Juicy Meatloaf

Ingredients

• 3 pounds hamburger
• 1 medium onion
• 2 celery ribs
• 1 stack crackers, crushed
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 eggs
• 2 tablespoons Worcestershire sauce (optional)
• tomato juice (amount not given)

Steps

1. Put onion and celery in food processor (or chop fine by hand). If food processed, pour off excess juice. Set aside.
2. Crush crackers with hands until they are 1/4″ pieces or small.
3. Mix all ingredients well except tomato juice. Form into 1 large loaf or two small ones. Place in a 9x11x2 cake pan.
4. Pour tomato juice and celery-onion juices over loaves. Cover with foil.
5. Bake at 400° for 1 hour or until meat is firm when pressed in the center with spatula. Uncover the last 15 minutes and baste with juices.
6. Remove from juice (save juice to warm leftovers). Serve on a platter surrounded by boiled potatoes. Garnish with parsley.

Notes

Note on clipping: This recipe does not require salt. The crackers provide enough for the usual taste.

Tomato juice is used in the method but is not in the ingredient list; no amount given.

Part of the card is cut off or missing: Left scissor edge trims the first letter of several method lines (‘enough’, ‘(or’, ‘aside’, ‘Mix’, ‘or’, ‘and’); words are inferable. ‘Nita Karl, Canton’ slightly trimmed at bottom but legible.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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