Kenny's Meatloaf

1 loaf servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Kenny's Meatloaf
What do you add to your meatloaf to “stretch your meal”? Cooks have used oats, breadcrumbs, vegetables and bread. Many Cajun cooks like to soften bread in milk and add the bread to the meat mixture. This recipe uses the opposite - dry saltines. Toppings vary - barbecue sauce, tomato ketchup, or a mixture of both tomato ketchup and mustard may also be used. Meatloaf may be garnished with plain ketchup or a “meatloaf sauce” consisting of ketchup and brown sugar mixed. Or top with mashed potatoes, drizzle with a small amount of butter, and brown in the oven.

Ingredients

1 loaf servings
  • 1 small can (2/3 cup) evaporated milk
  • 12 saltines crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground mustard powder
  • 1/4 cup chopped onion
  • 1 pound ground beef

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Season ground meat with salt, black pepper and mustard. Add the remaining ingredients (evaporated milk, crushed saltines, and chopped onion) and mix well until combined.
  3. Shape into a loaf and place in a well greased loaf pan or baking dish.
  4. Bake at 350°F for 45 minutes until the internal temperature reaches 160°F and the meatloaf is browned on top.
  5. Top with your favorite sauce like barbecue sauce or ketchup, or top with mashed potatoes, drizzle with a small amount of butter, and brown in the oven for an additional 10-15 minutes.

Common Problems and Solutions

Q: Why is my meatloaf dry?

A: Make sure you're using ground beef with some fat content (80/20 or 85/15 works well) and don't overmix the meat mixture. Overmixing can make it tough and dry. Also, don't overbake - use a meat thermometer and remove it from the oven when it reaches 160°F.

Q: Can I make this ahead of time?

A: Yes! You can shape the meatloaf and refrigerate it up to 24 hours before baking. You can also bake it completely, let it cool, and reheat slices in the oven or microwave.

Q: Why did my meatloaf fall apart when I sliced it?

A: Let the meatloaf rest for 5-10 minutes after baking before slicing. This allows the juices to redistribute and the loaf to firm up. The saltines act as a binder, but the meatloaf needs time to set.

Tips and Techniques

For extra flavor, try adding a tablespoon of Worcestershire sauce to the meat mixture. If you like a glazed top, brush on your favorite barbecue sauce or a mixture of ketchup and brown sugar during the last 15 minutes of baking.

Ingredient Substitutions

  • ground beef: half ground beef and half ground pork, or all ground turkey
  • evaporated milk: regular whole milk or half-and-half
  • saltines: breadcrumbs, crushed Ritz crackers, or oats
  • ground mustard powder: 1 tablespoon prepared yellow mustard

Equipment Needed

  • loaf pan or baking dish
  • mixing bowl
  • meat thermometer (recommended)

Historical Context

Meatloaf became especially popular during the Great Depression as a way to stretch limited meat supplies with fillers like breadcrumbs, crackers, or oats. Cajun cooks adapted the dish with local seasonings and the practical use of saltine crackers.