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Ground meat baked in a loaf shape — a humble comfort food from the Midwest.
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A Midwest home-cooking staple that developed in its own uniquely American form from ground meat dishes brought over by German and Scandinavian immigrants. It's believed to have spread widely during the Great Depression as an economical way to stretch a small amount of meat with breadcrumbs and egg to feed the whole family. Brushing the top with ketchup before baking is the classic style, and using leftovers as sandwich filling the next day is part of its home-cooking charm.
Soak the bread in milk to soften. Mince the onion.
In a bowl, combine the ground meat, softened bread, onion, egg, and salt and pepper; knead well.
Pack into a loaf pan or baking dish and smooth the top.
Brush the surface with a sauce of ketchup mixed with Worcestershire sauce.
Bake at 350°F (180°C) for 40-45 minutes.
Let rest about 10 minutes before slicing and serving.