Classic meatloaf is comfort food that warms generations

DEAR ABBY: My stepmother had a recipe for meatloaf that she found in your column years ago. She made it for us often when we visited and we all loved it. However, we have been unable to locate that recipe anywhere and don’t remember how to make it. Could you reprint the recipe for me? We’ve been trying others, but yours is the best. – JENNA IN JACKSONVILLE, FLA.

DEAR JENNA: I’m pleased to share that recipe once again. I have made it and we love it, too. Now that you have mentioned it, when I go to the market later, I’ll pick up the ingredients and make it for dinner tonight. The leftovers make wonderful sandwiches! This recipe is part of my cookbooklet set, which has recipes for appetizers, soups, salads, vegetable side dishes, main courses and delicious desserts. The set can be ordered by sending your name and mailing address, plus cheque or money order for $14 (U.S. funds) to: Dear Abby – Cookbooklet Set, P.O. Box 447, Mount Morris, Ill., 61054-0447. By the way, the cookbooklet set also contains a tasty recipe for turkey meatloaf for those who have sworn off red meat, which clearly I haven’t.

MEATLOAF

2 lbs. ground beef

1 cup seasoned Italian bread crumbs

½ cup finely chopped onion

1⁄3 cup ketchup

1⁄3 cup water

1 teaspoon garlic powder

2 eggs

Pepper to taste

Salt, if desired

4 strips bacon, if desired

Heat oven to 350 F.

In large bowl, combine all ingredients except bacon. Shape into a loaf; place in 9-by-5-inch pan. Arrange bacon strips on top of meat mixture, if desired. Bake for 60 minutes. Serves 6 to 8.