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Mom Cromers Meatloaf
My Childhood Favorite
2 lbs. ground chuck (Hamburger)
1 lb. cooked ham, ground up
2 1/2 cups soda cracker crumbs, about 12-14 squares (crackers)
1 cup chopped celery, about 3 stalks
1 medium onion, chopped
2 Tbls. Dijon or Salad Mustard
2/3 cup Catsup
4 lg. eggs, beaten in with 1/2 cup milk
1 Tbls. parsley
1 Tbls. Oregano
1 Tbls. Garlic Salt
1 Tbls. celery salt
Light salt and pepper, at the table for seasoning, suggested


Place all ingredients in a very large bowl. I use a large salad mixing bowl. Using your hands, clean, of course, mix well and thoroughly divide into two loaf pans.

In a preheated moderate oven of 350 degrees F. Bake for 1 hour. This is moist. Cook longer for well done!

Garnish with 2 cups of cooked instant potatoes mixed with 2 heaping Tbls. of sour cream.

Remove from heat and place on cooling rack or heat-proof surface.

Using a cake decorator or large spoon, cover the center section of the loaves to within a 1/2 inch from all the edges with the mashed potato mix. Sprinkle with sharp shredded cheddar cheese and return to the oven on Broil for 5 minutes. Remove to a cooling rack and sprinkle lightly with paprika. Place 3 thin slices of tomato on each top section and half of a large olive in the center of the tomato slices.

One loaf, covered with aluminum foil can be stored in the fridge for up to a week or properly wrap and seal to freeze.

Note: See my recipe for Sandwich cups. The meatloaf can be stuffed into these cups and garnished with a stuffed olive on the rounded top for a great luncheon treat.

Serve with a nice green salad.


Preparation Time: 30 - 45 minutes Serves:
Recipe Origin: United States
Submitted by:
Capt. Tom Smith
United States
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