[…] it and put some in the freezer for an occasional meatloaf sandwich. My mother usually made the old Ann Landers meatloaf recipe (with the bacon, of course), so that’s what I grew up with. I’ve tried recipes with […]

The bacon was listed as optional in her recipe:

“cover with two strips bacon if you like that flavor”

I have used this recipe since I cut it out of Ann Landers column but have missplaced it.
Am so glad to have found it but I don’t remember it having the Accent being in there.
Thank you for having it available.

I use Italian Seasoned bread crumbs. I omit the MSG.

Does anyone have a recipe for The Houston Club’s gingerbread? It has fruit in it that was leftover from whatever they served the day before.

Ann Lander’s Meatloaf

When I first saw this recipe in the 80’s this is what I found to be the better of all recipe’s noted above :

1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1 teaspoon Worcestershire sauce
2 eggs
1 1/2 cups cracker crumbs
3/4 cup ketchup
1/2 cup warm water
1 package dry onion soup mix
4 strips bacon
1 8-oz. can tomato sauce
Directions:
Preheat oven to 350 degrees. Mix meats together by hand in large bowl. Add worcestershire sauce,eggs, cracker crumbs, ketchup, water, and soup mix. Shape into a loaf in a shallow baking dish. Drape loaf with bacon strips, then pour tomato sauce over loaf. Bake 1 1/2 to 2 hours, or until done to your liking. Serves 6 to 8″

this is the 1st one. I would like the updated one

I have another one cut out of the newspaper that uses Hunt’s tomato sauce instead of ketchup.