This is the recipe that was on the back of the label of my preferred brand of bread crumbs, a decade or two ago. That brand is long-since defunct, and I've saved the recipe on a tiny tattered scrap of bread crumb can wrapper ever since. Sometimes I try other ways to make meatloaf, but this is the tried-and-true way that I still like the best. If you want to dress up the meatloaf a little, mix up some ketchup, fancy mustard, and brown sugar, and paint that on top before you bake it. If you're making spaghetti and meatballs, just scoop the cooked meatballs directly off the cookie sheet and into the sauce, then let it simmer while you cook the pasta.
1 C bread crumbs
1 ½ lb ground beef and/or pork
1 small onion, finely chopped
½ C milk or tomato sauce
½-¾ tsp salt, ½ tsp Worcestershire sauce, some minced garlic, other spices you like, all optional (you probably don't need much seasoning if you're making meatballs, but meatloaf may be a bit bland without it)
Combine all ingredients in a big bowl. Yes, you have to use your hands to mix it all up. I know it's disgusting, but nothing else works as well.
For meatloaf: Shape mixture into loaf and bake on cookie sheet at 350° until done, about 1½ hours.
For meatballs: Shape mixture into 24 2" meatballs and bake on greased cookie sheet at 350° until done, about 15 minutes.
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