Recipe: Saucepan Meat Loaf (Kellogg's recipe, 1960's)

SAUCEPAN MEAT LOAF

1 cup cooked tomatoes or milk
2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
1 teaspoon salt
1/8 teaspoon thyme
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped onion
1 egg
1 1/2 pounds ground beef
1/2 pound bulk pork sausage
2 tablespoons catsup

Heat tomatoes or milk in 2-quart saucepan. Add Croutettes, seasonings, Worcestershire sauce and onion; beat until smooth and fluffy. Add egg and beat well.

Stir in meats, mixing until thoroughly combined. Pack lightly into 9x 5-inch loaf pan or shape into loaf on shallow baking pan. Make diagonal slits about 1 inch apart and 1/4 inch deep across top of loaf; fill slits with catsup.

Bake in moderate oven (375 degrees F) about 1 hour or until done. Let stand in pan about 5 minutes before removing to heated serving platter. Slice and s serve.

Makes 8 servings
Source: Vintage recipe pamphlet: Menu Magic with Kellogg's Croutettes - Stuffing Herb Seasoned Croutons, The Kellogg Company, 1969