Recipe: Basic Meatloaf and Five Variations (Carnation Evaporated Milk, 1985)

BASIC MEATLOAF

1 1/2 pounds lean ground beef
1 small can (2/3 cup) undiluted Carnation Evaporated Milk
1/2 cup fine dry bread crumbs
1/2 cup chopped onion
1 slightly beaten egg
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 x4 1/2 x2 1/2-inch loaf dish.

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

VARIATIONS:

PORCUPINE BALLS:
Prepare Basic Meatloaf mixture adding 1/2 cup raw converted rice. Shape into 12 to 14 (two-inch) balls. Place in 1 1/2-quart baking dish. Combine 1 (10 3/4-ounce) can tomato soup, 1 teaspoon Worcestershire sauce and 1 teaspoon chili powder; pour over meatballs. Cover with aluminum foil. Bake in moderate oven (375 degrees F) 1 1/2 hours.

MEXICALI MEATLOAF:
Prepare Basic Meatloaf mixture. Press 2/3 of mixture into 8 1/2 x4 1/2 x2 1/2-inch loaf dish forming a 1-inch depression with 3/4-inch wall around edge. Spoon contents of 1 (8-ounce) can refried beans (1 cup) in depression. Seal remaining meat mixture over beans. Bake in moderate oven (350 degrees F) 55 minutes. Drain off fat. Place 2 ounces sliced Monterey Jack cheese over top; allow to melt. Serve with salsa.

SPEEDY SKILLET MEATLOAF:
Prepare Basic Meatloaf mixture. Press into 10-inch skillet. Cook covered over low heat 15 minutes. Drain off fat. Combine contents of 1 (14 1/2-ounce) can (1 3/4 cups) Contadina Stewed Tomatoes and 1 teaspoon cornstarch. Spoon over meat; cook, covered, an additional 5 minutes. Cut two or three (3/4-ounce each) slices Swiss cheese into triangles. Place over tomatoes; cover and cook just until cheese melts.

POTATO TOPPED MEATLOAF:
Prepare Basic Meatloaf mixture. Press into 8 x 8 x 2-inch pan. Bake in moderate oven (375 degrees F) 35 minutes. Drain off fat. Prepare 6-serving recipe of instant mashed potatoes according to label directions. Spread potatoes over meatloaf. Sprinkle 1/2 cup (2 ounces) shredded Cheddar cheese over top. Bake until cheese melts.

INDIVIDUAL ITALIAN DINNER LOAVES:
Prepare Basic Meatloaf mixture. Line four 10-ounce baking dishes with 2/3 of meat mixture. Press all liquid from 1 (10-ounce) package thawed, chopped spinach. Combine with 1 slightly beaten egg and 1 (8 ounce) container 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 degree F) 30 to 40 minutes. Serve with Sauce.
Tomato-Mushroom Sauce:
Melt 1 tablespoon butter in small saucepan. Saute 1 cup sliced mushrooms and 1/2 cup onion until tender. Stir in 2 cups (two cans, 8-ounces each) Contadina Tomato Sauce, 1/8 teaspoon garlic powder, and 1/8 teaspoon pepper. Boil gently 5 to 10 minutes. Makes about 2 2/3 cups sauce.

Makes 6-8 servings
From: Recipelink.com
Source: Recipes for All Seasons, Carnation Company, 1985