Recipe: Basic Meatloaf with 5 Variations (Carnation, 1980's)

BASIC MEATLOAF

1 1/2 pounds lean ground beef
1 small (5 ounce) can (2/3 cup) undiluted Carnation Evaporated Milk
1/2 cup fine dry bread crumbs
1/2 cup chopped onion
1 egg, slightly beaten
1 teaspoon garlic salt
1/2 teaspoon salt

Combine ingredients in large mixing bowl. Mix lightly but thoroughly to blend. Place in (8 1/2 x 4 1/2 x 2 1/2 -inch) loaf dish.

Bake in moderate oven (375 degrees F) 55 minutes. Allow to stand 10 minutes before serving.

Makes 6 to 8 servings

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PORCUPINE BALLS

1 recipe Basic Meatloaf mixture (above recipe)
1/2 cup raw converted rice
1 (10 3/4 ounce) can condensed cream of tomato soup
1 teaspoon Worcestershire sauce
1 teaspoon chili powder

Prepare Basic Meatloaf mixture adding uncooked rice. Shape into 12 to 14 (2-inch) balls. Place in 1 1/2-quart baking dish.

Combine undiluted soup, Worcestershire sauce and chili powder. Pour over meatballs. Cover with aluminum foil.

Bake in moderate oven (375 degrees F) for 1 1/2 hours.

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MEXICALI MEATLOAF

1 recipe Basic Meatloaf mixture (above recipe)
1 (8 ounce) can refried beans (1 cup)
2 ounces Monterey Jack cheese slices
Salsa (for serving)

Prepare Basic Meatloaf mixture. Press 2/3 of mixture into (8 1/2 x 4 1/2 x 2 1/2 -inch) loaf dish forming a 1-inch depression with 3/4-inch wall around edge. Spoon refried beans in depression. Seal remaining meat mixture over beans.

Bake in moderate oven (350 degrees F) for 55 minutes. Drain off fat. Place 2 ounces sliced Monterey Jack cheese over top; allow to melt.

Serve with salsa.

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SPEEDY SKILLET MEATLOAF

1 recipe Basic Meatloaf mixture (above recipe)
1 (14 1/2 ounce) can stewed tomatoes (1 3/4 cups)
1 teaspoon cornstarch
2 or 3 slices (3/4 ounces each) Swiss cheese

Prepare Basic Meatloaf mixture. Press into 10-inch skillet. Cook covered over low heat 15 minutes. Drain off far.

Combine stewed tomatoes and cornstarch. Spoon over meat; cook, covered, an additional 5 minutes.

Cut Swiss cheese into triangles. Place over tomatoes; cover and cook just until cheese melts.

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POTATO TOPPED MEATLOAF

1 recipe Basic Meatloaf mixture (above recipe)
6 serving prepared instant mashed potatoes
1/2 cup shredded Cheddar cheese (2 ounces)

Prepare Basic Meatloaf mixture. Press into 8x8x2-inch pan.

Bake in moderate oven (375 degrees F) for 35 minutes. Drain fat.

Spread potatoes over meatloaf. Sprinkle cheese over top. Bake until cheese melts.

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INDIVIDUAL ITALIAN DINNER LOAVES WITH TOMATO-MUSHROOM SAUCE
Makes 4 servings

1 recipe Basic Meatloaf mixture (above recipe)
1 (10 ounce) package chopped spinach, thawed
1 egg, slightly beaten
8 ounces ricotta cheese
Tomato-Mushroom Sauce (for serving, recipe follows)

Prepare Basic Meatloaf mixture. Line four (10 ounce) baking dishes with 2/3 of meat mixture.

Press all liquid from spinach. Combine with egg and ricotta cheese. Place equal amount of spinach mixture in each meat-lined dish.

Shape remaining meat mixture into 4 patties; seal over spinach mixture.

Bake on baking sheet in moderate oven (375 degrees F) 30 to 40 minutes. Serve with Sauce.

TOMATO-MUSHROOM SAUCE
Makes about 2 2/3 cups sauce

1 tablespoon butter
1 cup sliced mushrooms
1/2 cup chopped onion
2 cups (two 8 ounce cans) tomato sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

Melt butter in small saucepan. Saute mushrooms and onion until tender. Stir in tomato sauce, garlic powder and black pepper. Boil gently 5 to 10 minutes.

Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985