Recipe: No-Crumble Meat Loaf (using non-fat dry milk) (1950's)

NO-CRUMBLE MEAT LOAF

"Non-fat dry milk solids reduce shrinkage and make for smoothness, easy slicing."

3/4 cup instant non-fat dry milk
1 1/2 cups water
1 egg
2 cups bread crumbs
1 lb. ground beef
1/2 lb. ground lean pork
1/2 cup minced onion
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/8 tsp. sage
horseradish or catsup (optional, for serving)

Beat together water, dry milk powder, and egg; set aside while preparing meat mixture.

Place the bread crumbs and remaining ingredients for the meat loaf in a large bowl. Add milk mixture and mix thoroughly. Pack into a 9x5x4-inch glass baking dish, mounding it up on top.

Bake 1 1/2 hours at 350 degrees F.

If desired, serve topped with horseradish or catsup.

VARIATION:

FOR A BEEF LOAF:
Use 1 1/2 lb. ground beef for the meat in No-Crumble Meat Loaf. In place of mustard and sage, use 1 tbsp. each horseradish and catsup.

Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: New Ways for Favorite American Foods from Princess Kay, Minnesota's Dairy Princess, Minnesota Dairy Industry Committee, 1950's