This was a popular favorite at Cincinnati's "House of Morgan"
restuarant from the 50's to the 80s'. Measurements are US.

Grandma Petrie's Classic Cincinnati Meatloaf Recipe recipe:

* Meatloaf mixture
2 pounds ground beef chuck
1 medium onion chopped fine
1/2 green bell pepper chopped fine
2 TBS onion soup mix
1/3 Cup Ketchup
3/4 cup crushed saltine crackers
2 eggs

* Topping
8 oz can of Tomato Sauce
1/3 cup Water

* Gravy
Jar with lid
3 tbs. flour
1 cup COLD water

Mix above "meatloaf mixture" ingredients well. Kneed with hands. Shape
into loaf. Place loaf in large roast pan. Add 1/2 cup of water around
(not on) meatloaf.

Bake uncovered at 350 degrees for 50 minutes. Remove from oven.

For topping, Mix together can of tomato sauce with 1/3 cup of water.
Pour sauce mixture on and then around meatloaf.

COVER the roast pan meatloaf and return to 350 degree oven for 50
minutes.

Remove meatloaf from pan. Reserve drippings for gravy.


* To make meatloaf gravy:

In a jar with lid, mix together 3 tablespoon flour with 1/2 cup COLD
water. Close lid tightly. Shake mixture until smooth and lumpless

Add 1/2 cup COLD water to meat loaf drippings and bring to a slow boil.
Gradually add flour & water mixture to pan drippings while stirring
constantly. Cook until gravy is thickened.

Serve meatloaf very hot with a few tablespoons of meatloaf gravy poured
over.


....I'm posting this for archival purposes.

This recipe for classic cincinnati meatloaf is by my maternal
grandmother, Bettie Petrie. I got this recipe from her today (Oct 2,
2005).

She and her husband, Joe Petrie, were restaurateurs in Cincinnati, OH.
They ran several restaurants at once. My grandparents retired from the
restaurant business about 1980. Their last diner, The House of Morgan,
was located at Broadway & 8th in Cincinnati.