I clipped this recipe from the newspaper about a year or so ago and finally made it last weekend. It's the best meatloaf I've ever made (not that I've made a ton of them) and the texture is really good -- no crumbling and easy to slice for sandwiches from leftovers. I also like that the recipe does not call for any ketchup.
The backstory: The recipe was a reprint of the original from 1976. It's from the kitchen of Jerry Stiller and Anne Meara. I couldn't find anything more about it on line, but there was one hit for a newspaper article that required a subscription, and that may have been where this recipe originally appeared.
I made a couple of changes. I used panko bread crumbs (less work) and a slightly larger than average ceramic loaf pan -- which the meat mixture filled to the top (I don't own a ring mold) and because new potatoes were so expensive, I got gold ones and cut them into halves or quarters. I happened to have asparagus so served that with it (a zucchini-stuffed tomatoes side was suggested but I find that combo unappealing and didn't clip that portion of the recipe). The pork sausage isn't the breakfast type; it's just regular bulk pork sausage without all the seasoning. I recommend fat-free cream of mushroom soup since there's enough fat in the meat mixture already. Also, since I rarely have white wine on hand I used dry vermouth, which is my go-to substitute. I poured out the grease before inverting the loaf pan for serving.
What I would do next time: Add salt and pepper to the mixture, and double the amount of sauce so more is available on the side for the potatoes and any leftovers.


The backstory: The recipe was a reprint of the original from 1976. It's from the kitchen of Jerry Stiller and Anne Meara. I couldn't find anything more about it on line, but there was one hit for a newspaper article that required a subscription, and that may have been where this recipe originally appeared.
I made a couple of changes. I used panko bread crumbs (less work) and a slightly larger than average ceramic loaf pan -- which the meat mixture filled to the top (I don't own a ring mold) and because new potatoes were so expensive, I got gold ones and cut them into halves or quarters. I happened to have asparagus so served that with it (a zucchini-stuffed tomatoes side was suggested but I find that combo unappealing and didn't clip that portion of the recipe). The pork sausage isn't the breakfast type; it's just regular bulk pork sausage without all the seasoning. I recommend fat-free cream of mushroom soup since there's enough fat in the meat mixture already. Also, since I rarely have white wine on hand I used dry vermouth, which is my go-to substitute. I poured out the grease before inverting the loaf pan for serving.
What I would do next time: Add salt and pepper to the mixture, and double the amount of sauce so more is available on the side for the potatoes and any leftovers.

