Everybody I know loves the meatloaf their mothers made – or still makes – better than any other meatloaf, and I’m no exception. My meatloaf-making is usually limited to a quick microwave loaf prepared in a round bowl, and it’s not bad. But when I want the real thing, I got to Mother’s recipe.

She made a great big meatloaf about the size of a fresh loaf of bread in height, and a little wider. Mother was always careful not to pack the meat too tightly, so it has room to retain its natural juices. Then, she topped it off with a special sauce she poured over after cutting slits into the top of the loaf.

The first serving at dinner is her meatloaf, mashed potatoes and gravy, and one of her good vegetable dishes. Any leftovers make great warm meatloaf sandwiches – to make a good sandwich, slather a nice amount of butter on each slice of bread and let the warmed meatloaf melt it.

After you try this, though, you may not be able to wait for leftovers.

Mother’s Meatloaf

2 pounds ground beef

1-1/2 cups cracker or bread crumbs

3/4 cup milk

1-1/2 teaspoons salt

1/8 teaspoon black pepper

1 medium carrot, peeled and grated

1 small onion, minced

2 eggs, beaten

Special Sauce

1/4 cup ketchup

3 tablespoons brown sugar

2 tablespoons mustard

Preheat oven to 325 degrees. Mix all the basic meatloaf ingredients together by hand in a large bowl.

Form into a loaf shape without packing the meat too tightly, and place into a loaf pan or oblong baking dish. Cut 3 long slits into the top of the loaf.

To make the sauce: Mix all 3 ingredients in a small bowl and spread over the top of the meatloaf in a drizzle – the slits will enable it to course down into the meat during baking.

Bake for 90-120 minutes until done, occasionally adding a little water in the pan around the meatloaf as needed, and basting the top of the loaf with pan juices. Serve and savor on these cool fall days.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.