debbie_in_ga
Well-known member
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ISO: ISO Your favorite T&T, not too off-the-wall, standard everyday meatloaf! TIA!
- Thread starter debbie_in_ga
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Me too Debbie! Thanks for asking. The simple ol' meatloaf...not hard, right?...
Well I bet I've tried a thousand recipes. Well, I might be exaggerating a bit, but it never seems right. Oats, bread crumbs, cracker crumbs, tomato sauce, ketchup, raw onion, cooked onion, small diced vegetables? Whew, I've tried it all. I long for the perfect recipe.
Well I bet I've tried a thousand recipes. Well, I might be exaggerating a bit, but it never seems right. Oats, bread crumbs, cracker crumbs, tomato sauce, ketchup, raw onion, cooked onion, small diced vegetables? Whew, I've tried it all. I long for the perfect recipe.
REC: Meatloaf (always served with garlic mashed potatoes!)
2 lbs ground beef (I usually don't use the meatloaf mix)
2 eggs
2 tsp dried marjoram
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmasean cheese (crumbled)
2 Tbs Dijon mustard
1/4 cup ketchup
2 Tbsp green pepper, chopped
1 Tbsp onion powder
1 tsp salt
1 tsp ground black pepper
Combine all, bake for 50 minutes at 375F or until done.
Note: Sometimes I serve with gravy, other times with ketchup on top before cooking. Last time I tried roasted red peppers on top of the ketchup. Good, but they got charred.
2 lbs ground beef (I usually don't use the meatloaf mix)
2 eggs
2 tsp dried marjoram
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmasean cheese (crumbled)
2 Tbs Dijon mustard
1/4 cup ketchup
2 Tbsp green pepper, chopped
1 Tbsp onion powder
1 tsp salt
1 tsp ground black pepper
Combine all, bake for 50 minutes at 375F or until done.
Note: Sometimes I serve with gravy, other times with ketchup on top before cooking. Last time I tried roasted red peppers on top of the ketchup. Good, but they got charred.
I've tried a lot of different recipes for meatloaf but keep returning to this one as a favorite.
My Favorite Meatloaf
2 tbsp olive oil
6 cloves garlic, chopped fine
1 onion, chopped
2 stalks celery, chopped
4 scallions, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 bay leaf, crumbled well
1-1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 egg
1 tsp Worcestorshire sauce
1 cup bread crumbs
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp each white and black pepper
1/4 tsp cayenne
1/2 tsp salt
1 tbsp dijon mustard
1 tsp ketchup (or a little more)
optional: I also add about 1-1/2 to 2 tbsp bottled bbq sauce
In olive oil, saute garlic, onion, celery, scallions, peppers and bay leaf til onion is soft and translucent. Combine the mixture with the remaining ingredients. Mix well and place in a 9x5-inch loaf pan. Bake at 350-degrees for 50 to 60 minutes.
About 10 minutes before meatloaf is through baking, remove dish from oven and drain most of the juices. Top with the following piquant sauce, sprinkle top lightly with celery seed, return to oven and bake 10 minutes longer or until meatloaf is done.
Piquant Sauce
In a small bowl combine:
3 tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp prepared mustard (like French’s)
Pat’s notes: This meatloaf is my favorite, especially with the piquant sauce on top. Meatloaf recipe adapted from: “My Mother’s Meatloaf” from the Open Hand Celebration Cookbook. The Piquant Sauce is one my own mother used on meatloaf for almost 40 years. A slice of this meatloaf is wonderful the next day on a sandwich with wheat or french bread and a little mayo, mustard and lettuce...yum.
My Favorite Meatloaf
2 tbsp olive oil
6 cloves garlic, chopped fine
1 onion, chopped
2 stalks celery, chopped
4 scallions, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 bay leaf, crumbled well
1-1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 egg
1 tsp Worcestorshire sauce
1 cup bread crumbs
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp dried thyme
1/4 tsp cinnamon
1/4 tsp each white and black pepper
1/4 tsp cayenne
1/2 tsp salt
1 tbsp dijon mustard
1 tsp ketchup (or a little more)
optional: I also add about 1-1/2 to 2 tbsp bottled bbq sauce
In olive oil, saute garlic, onion, celery, scallions, peppers and bay leaf til onion is soft and translucent. Combine the mixture with the remaining ingredients. Mix well and place in a 9x5-inch loaf pan. Bake at 350-degrees for 50 to 60 minutes.
About 10 minutes before meatloaf is through baking, remove dish from oven and drain most of the juices. Top with the following piquant sauce, sprinkle top lightly with celery seed, return to oven and bake 10 minutes longer or until meatloaf is done.
Piquant Sauce
In a small bowl combine:
3 tbsp brown sugar
1/4 cup ketchup
1/4 tsp nutmeg
1 tsp prepared mustard (like French’s)
Pat’s notes: This meatloaf is my favorite, especially with the piquant sauce on top. Meatloaf recipe adapted from: “My Mother’s Meatloaf” from the Open Hand Celebration Cookbook. The Piquant Sauce is one my own mother used on meatloaf for almost 40 years. A slice of this meatloaf is wonderful the next day on a sandwich with wheat or french bread and a little mayo, mustard and lettuce...yum.
desertjean
Well-known member
Posted at Gail's by Richard/Cincy Paul's Meatloaf
This is absolutely killer.
Paul's Meatloaf from Brooklyn (5Jan)
Lori, you may be dealing with some kind of
nostalgia/guy bonding/lost youth thing here.
If so, gracefully admit defeat, you can't win.
If not, this meatloaf has never failed to
send the guests into eating frenzies of
seconds and thirds. It really is incredible.
AND, if you can squirrel away a couple slices,
it is INCREDIBLE the next day warmed and
served on rye with catsup. I serve garlic
mashed potatoes with this and a green veggie.
Good luck!
From the New York Cookbook:
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
350F. oven
Cover a 13X9-inch baking pan with foil
Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.
In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.
Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.
Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.
Pesto
2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).
http://63.123.232.200/HyperNews/get/archive_swap1101-1200/1174/2.html
This is absolutely killer.
Paul's Meatloaf from Brooklyn (5Jan)
Lori, you may be dealing with some kind of
nostalgia/guy bonding/lost youth thing here.
If so, gracefully admit defeat, you can't win.
If not, this meatloaf has never failed to
send the guests into eating frenzies of
seconds and thirds. It really is incredible.
AND, if you can squirrel away a couple slices,
it is INCREDIBLE the next day warmed and
served on rye with catsup. I serve garlic
mashed potatoes with this and a green veggie.
Good luck!
From the New York Cookbook:
1 1/2 lbs. lean ground chuck
1/2 lb. hot Italian sausage, removed from casing
and crumbed
1 cup coarse bread crumbs, pref. from toasted rye
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. freshly grated nutmeg
pinch of freshly ground black pepper
Pesto (recipe follows)
1 1/2 c. grated Cheddar cheese
6 slices bacon, cooked crisp, drained, and crumbled
2 hard cooked eggs, chopped
350F. oven
Cover a 13X9-inch baking pan with foil
Combine chuck, sausage, bread crumbs, beaten
eggs, salt, pepper, and nutmeg.
In another bowl, combine pesto, 1 cup of Cheddar,
bacon, and hard cooked eggs.
Place the meat between 2 sheets of waxed paper
and roll into a rectangular shape about 1/3
inch thick.
Remove the top sheet and spread the pesto mixture
over the meat layer. Roll up jelly roll style,
peeling the bottom wax paper back as you roll.
Shape the ends as needed to seal in the pesto and
form a neat cylindrical shape.
Place the loaf seam side down in the prepared
baking pan. Sprinkle with the remaining Cheddar.
Bake until cooked through and browned, about
1 hour.
Pesto
2 cloves garlic (I use 6)
1/3 cup olive oil
2 cups tightly packed fresh basil leaves
1/4 cup pine nuts
3/4 cup freshly grated Parmesan
Process the garlic and half the oil in a food processor
until pureed. Add remaining oil, basil, nuts, and
Parmesan. Process to a smooth paste.
Pesto should be fairly dry for the meatloaf.
If it is too wet, blot with paper towels to
remove excess oil (or add more Cheese and basil).
http://63.123.232.200/HyperNews/get/archive_swap1101-1200/1174/2.html
cindy-k-mi
Well-known member
My favorite is Horseradish Meat Loaf from Southern Living.
I usually replace some of the milk with more ketchup, add more horseradish, and double the topping. We love horseradish.
* Exported from MasterCook *
Horseradish Meat Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
2 pounds ground beef
3/4 cup rolled oats -- uncooked
1 large onion -- chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs -- lightly beaten
1 Tablespoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup ketchup
3 Tablespoons brown sugar
1 Tablespoon prepared horseradish
2 teaspoons spicy brown mustard
Combine first 9 ingredients in a large bowl; stir well. Form beef mixture into a loaf, and place in a 9x5-inch loafpan.
Combine 1/2 cup ketchup, brown sugar, 1 Tablespoon horseradish, and mustard in a small bowl, stirring well. Spoon half of ketchup mixture over top of meat loaf. Bake, uncovered, at 375º for 1 hour and 15 minutes. Spoon remaining ketchup mixture over meat loaf, and bake 10 more minutes. Remove to a serving platter.
Description:
"Horseradish in the meat mixture and the saucy topping creates a pleasantly pungent flavor throughout this meat loaf."
Source:
"Southern Living Homestyle Cooking"
Copyright:
"2002 by Oxmoor House, Inc."
I usually replace some of the milk with more ketchup, add more horseradish, and double the topping. We love horseradish.
* Exported from MasterCook *
Horseradish Meat Loaf
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
2 pounds ground beef
3/4 cup rolled oats -- uncooked
1 large onion -- chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs -- lightly beaten
1 Tablespoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup ketchup
3 Tablespoons brown sugar
1 Tablespoon prepared horseradish
2 teaspoons spicy brown mustard
Combine first 9 ingredients in a large bowl; stir well. Form beef mixture into a loaf, and place in a 9x5-inch loafpan.
Combine 1/2 cup ketchup, brown sugar, 1 Tablespoon horseradish, and mustard in a small bowl, stirring well. Spoon half of ketchup mixture over top of meat loaf. Bake, uncovered, at 375º for 1 hour and 15 minutes. Spoon remaining ketchup mixture over meat loaf, and bake 10 more minutes. Remove to a serving platter.
Description:
"Horseradish in the meat mixture and the saucy topping creates a pleasantly pungent flavor throughout this meat loaf."
Source:
"Southern Living Homestyle Cooking"
Copyright:
"2002 by Oxmoor House, Inc."
dawn_mo
Well-known member
REC: Auntie Emme's Meatloaf.
* Exported from MasterCook *
AUNTIE EMME'S MEATLOAF
Recipe By : Emme Kochis
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef
Meatloaves
Amount Measure Ingredient -- Preparation Method
1 pound ground beef
1 pound ground turkey
2 eggs
1 envelope Lipton onion soup mix
1/4 cup catsup
1/4 cup green pepper -- minced
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1 cup cracker crumbs
Glaze:
1/2 cup catsup
1/2 cup brown sugar
3 tablespoons mustard
1 dash tabasco sauce
Combine the meatloaf mixture and mix well. Cook in a 9 x 13-inch pan for 45 minutes at 350 degrees. Remove from oven and top with glaze. Return to oven and cook for 45 more minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
AUNTIE EMME'S MEATLOAF
Recipe By : Emme Kochis
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef
Meatloaves
Amount Measure Ingredient -- Preparation Method
1 pound ground beef
1 pound ground turkey
2 eggs
1 envelope Lipton onion soup mix
1/4 cup catsup
1/4 cup green pepper -- minced
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1 cup cracker crumbs
Glaze:
1/2 cup catsup
1/2 cup brown sugar
3 tablespoons mustard
1 dash tabasco sauce
Combine the meatloaf mixture and mix well. Cook in a 9 x 13-inch pan for 45 minutes at 350 degrees. Remove from oven and top with glaze. Return to oven and cook for 45 more minutes.
- - - - - - - - - - - - - - - - - -
sandi-in-hawaii
Well-known member
Wow, my meatloaf is really plain compared to all of yours! REC: Patisserie's Meatloaf
I used to frequent this German deli, and their meatloaf sandwiches were the best! 7-grain bread, mayonaise and mustard, and lots of alfalfa sprouts! Loved that sandwich, especially the hot german potato salad.
I was delighted that our local newspaper posted the recipe, and it was so simple!!! It was kinda salty as written, so I go with the reduced sodium modifications at the bottom of the recipe.
Now if only I could get their German potato salad recipe, I'd be set!
The Patisserie meatloaf
(After the recipe by Doris Pettingill,
manager of The Patisserie Kahala Mall)
2 French rolls or 1/4 of a day-old large baguette (4 ounces total weight)
Water
1-3/4 pounds hamburger (10 percent fat)
2 large eggs
1/2 cup shredded fresh carrot
16 ounces ketchup or to taste (I use 1/2 cup)
2 envelopes onion-soup powdered mix (I use 1 envelope) or to taste (see note)
Cut rolls or baguette in 1-1/2-inch thick slices. Place bread slices in a large bowl, add water to cover and soak until bread is soft. Squeeze excess water from bread.
To the bowl add remaining ingredients, mix thoroughly with hands and form into a loaf of desired shape. Place loaf in a large baking pan and pour in water to 1/2-inch depth (or pat meat mixture into a large loaf pan).
Bake at 350 degrees for 45 to 60 minutes or until lightly golden brown (or bake at 400 degrees for a darker brown top).
Makes 1 large meatloaf.
Note: To reduce sodium, add only 1 envelope onion-soup powdered mix (1 to 1.2 ounces total weight) and only 1/2 cup ketchup.
In place of onion soup mix, can substitute 1/2 cup chopped onion, and 1 to 2 teaspoons salt or to taste.
Approximate nutritional analysis per serving using 2 envelopes onion-soup mix: 310 calories, 12 grams total fat, 4 grams saturated fat, 90 milligrams cholesterol, 1,600 milligrams sodium.
Per serving using 1 envelope onion-soup mix: 1,230 milligrams sodium.
Per serving using onion and 1 teaspoon total salt: 290 calories, 11 grams total fat, 4 grams saturated fat, 90 milligrams cholesterol, 1,120 milligrams sodium.
http://starbulletin.com/98/03/04/features/story2.html
I used to frequent this German deli, and their meatloaf sandwiches were the best! 7-grain bread, mayonaise and mustard, and lots of alfalfa sprouts! Loved that sandwich, especially the hot german potato salad.
I was delighted that our local newspaper posted the recipe, and it was so simple!!! It was kinda salty as written, so I go with the reduced sodium modifications at the bottom of the recipe.
Now if only I could get their German potato salad recipe, I'd be set!
The Patisserie meatloaf
(After the recipe by Doris Pettingill,
manager of The Patisserie Kahala Mall)
2 French rolls or 1/4 of a day-old large baguette (4 ounces total weight)
Water
1-3/4 pounds hamburger (10 percent fat)
2 large eggs
1/2 cup shredded fresh carrot
16 ounces ketchup or to taste (I use 1/2 cup)
2 envelopes onion-soup powdered mix (I use 1 envelope) or to taste (see note)
Cut rolls or baguette in 1-1/2-inch thick slices. Place bread slices in a large bowl, add water to cover and soak until bread is soft. Squeeze excess water from bread.
To the bowl add remaining ingredients, mix thoroughly with hands and form into a loaf of desired shape. Place loaf in a large baking pan and pour in water to 1/2-inch depth (or pat meat mixture into a large loaf pan).
Bake at 350 degrees for 45 to 60 minutes or until lightly golden brown (or bake at 400 degrees for a darker brown top).
Makes 1 large meatloaf.
Note: To reduce sodium, add only 1 envelope onion-soup powdered mix (1 to 1.2 ounces total weight) and only 1/2 cup ketchup.
In place of onion soup mix, can substitute 1/2 cup chopped onion, and 1 to 2 teaspoons salt or to taste.
Approximate nutritional analysis per serving using 2 envelopes onion-soup mix: 310 calories, 12 grams total fat, 4 grams saturated fat, 90 milligrams cholesterol, 1,600 milligrams sodium.
Per serving using 1 envelope onion-soup mix: 1,230 milligrams sodium.
Per serving using onion and 1 teaspoon total salt: 290 calories, 11 grams total fat, 4 grams saturated fat, 90 milligrams cholesterol, 1,120 milligrams sodium.
http://starbulletin.com/98/03/04/features/story2.html
My favorite meatloaf T&T REC
FABULOUS MEATLOAF (serves 6)
2 lbs lean ground beef
1 medium onion, chopped
3 garlic cloves, chopped
1 egg
2 T soy sauce- low sodium
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1 tsp pepper
1/2 tsp Cayenne pepper
4 thin slices ham (or substitute broccoli)
1/2 C chopped walnuts
8 thin slices Jalapeno Jack or cheddar cheese
Catsup to cover top, if desired.
Mix beef, onion, garlic, egg, soy sauce, basil, oregano, salt, pepper and Cayenne.
Put half of mix in loaf pan. Put half the cheese in next, then half of the ham, all the walnuts, the rest of the ham, then the rest of the cheese, and the rest of the meat mix on top. Press down. Cover top with catsup (optional) and bake at 350° for 55 minutes. Drain off juice before slicing and serving.
FABULOUS MEATLOAF (serves 6)
2 lbs lean ground beef
1 medium onion, chopped
3 garlic cloves, chopped
1 egg
2 T soy sauce- low sodium
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1 tsp pepper
1/2 tsp Cayenne pepper
4 thin slices ham (or substitute broccoli)
1/2 C chopped walnuts
8 thin slices Jalapeno Jack or cheddar cheese
Catsup to cover top, if desired.
Mix beef, onion, garlic, egg, soy sauce, basil, oregano, salt, pepper and Cayenne.
Put half of mix in loaf pan. Put half the cheese in next, then half of the ham, all the walnuts, the rest of the ham, then the rest of the cheese, and the rest of the meat mix on top. Press down. Cover top with catsup (optional) and bake at 350° for 55 minutes. Drain off juice before slicing and serving.
REC: Double Cheese Meatloaf...
Double Cheese Meatloaf
Recipe By :Cooking Light
Serving Size : 6
Cooking Spray
1 cup chopped onions
6 tablespoons ketchup -- divided
2 tablespoons Dijon mustard -- divided
1 cup shredded part-skim mozzarella cheese -- (4 oz.)
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg -- lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
1. Preheat oven to 375.
2. Place a med. nonstick skillet coated with cooking spray over med.-high heat. Add the chopped onion and saute for 3 min. Combine the onion, 1/4 cup ketchup, 1 T. mustard, mozzarella cheese and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.
3. Pack mixture into and 8x4 inch loaf pan coated with cooking spray. Combine 2 T. ketchup and 1 T. mustard; spread over top of loaf. Bake at 375 for 1 hour or until meat thermometer registers 160 degrees. Let meat loaf stand in pan 10 min.
4. Remove meat loaf from pan and cut into 12 slices.
Double Cheese Meatloaf
Recipe By :Cooking Light
Serving Size : 6
Cooking Spray
1 cup chopped onions
6 tablespoons ketchup -- divided
2 tablespoons Dijon mustard -- divided
1 cup shredded part-skim mozzarella cheese -- (4 oz.)
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg -- lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
1. Preheat oven to 375.
2. Place a med. nonstick skillet coated with cooking spray over med.-high heat. Add the chopped onion and saute for 3 min. Combine the onion, 1/4 cup ketchup, 1 T. mustard, mozzarella cheese and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.
3. Pack mixture into and 8x4 inch loaf pan coated with cooking spray. Combine 2 T. ketchup and 1 T. mustard; spread over top of loaf. Bake at 375 for 1 hour or until meat thermometer registers 160 degrees. Let meat loaf stand in pan 10 min.
4. Remove meat loaf from pan and cut into 12 slices.
I don't know about you Debbie but I can't wait to begin! I think I'll start...
with Pat's and hubby is a huge fan of horseradish so Cindy's will be next up and I have had Charlie's Double Cheese Meatloaf recipe forever and had just forgotten about it. I'm gonna be trying them all and hopefully when I get done I can say that's it...that's my favorite! Thanks everyone and thank you Debbie for asking.
with Pat's and hubby is a huge fan of horseradish so Cindy's will be next up and I have had Charlie's Double Cheese Meatloaf recipe forever and had just forgotten about it. I'm gonna be trying them all and hopefully when I get done I can say that's it...that's my favorite! Thanks everyone and thank you Debbie for asking.
Simple and delicious meatloaf
Taken from Tennessee Homecoming Cookbook, recipe submitted by Mrs. Lee Vance, Erwin
I have made this several times, it makes a great tasting meatloaf.
Sweet and Sour Meat Loaf
1 1/2 lbs ground beef
1 cup bread crumbs
1 tspn salt
1/4 tsp pepper
1-8 oz can tomato sauce
1 small onion, chopped
Combine above;form into a loaf and bake 350 degrees for 50 minutes
Sauce:
1-8oz can tomato sauce
2 tablespoons brown sugar
2 Tablespoons vinegar
1/2 cup sugar
2 tspns prepared mustard
Combine all ingredients in a saucepan and bring to a boil. Pour over meat loaf and bake another 10 minutes.
(I use italian style bread crumbs and sauce)
Taken from Tennessee Homecoming Cookbook, recipe submitted by Mrs. Lee Vance, Erwin
I have made this several times, it makes a great tasting meatloaf.
Sweet and Sour Meat Loaf
1 1/2 lbs ground beef
1 cup bread crumbs
1 tspn salt
1/4 tsp pepper
1-8 oz can tomato sauce
1 small onion, chopped
Combine above;form into a loaf and bake 350 degrees for 50 minutes
Sauce:
1-8oz can tomato sauce
2 tablespoons brown sugar
2 Tablespoons vinegar
1/2 cup sugar
2 tspns prepared mustard
Combine all ingredients in a saucepan and bring to a boil. Pour over meat loaf and bake another 10 minutes.
(I use italian style bread crumbs and sauce)
debbie_in_ga
Well-known member
This is excellent! Thank you all so much--can't wait to get crackin'!