Meatloaf

Meatloaf Ingredients

2 lb Hamburger; (ground chuck or	1 ts Worcestershire sauce
4 sl Bread; (wheat or white)	Salt to taste
2 Eggs	Pepper to taste
1 lg Onion	Onion Salt to taste
1 cn Stewed tomatoes	Garlic Salt to taste
1/4 c Milk

Instructions for Meatloaf

Preheat oven to 350 degrees and have either 1 large loaf pan or 2 smaller loaf pans ready. Put your hamburger meat in a large bowl. Season heavily with salt, pepper, onion and garlic salt you suite your own taste. Break the 2 eggs into the meat. In the food processor, whiz the 4 slices of bread to make crumbs and put over into the bowl with the meat and eggs. Next, whiz the onion and put it over into the mixture. Then whiz the can of stewed tomatoes to break down the size of the tomatoes (not quite pureed) and put over into the mixture. Add worcestershire sauce and milk. Then get in there with both hands and mix this up well. Put over into the loaf pan (or pans). Use your hands to pack the meat into the pan. Then take your 4 fingers together to run down the sides of the pan to get out any bubbles that may be there. I usually take my fingers and make 3 indentions across the top of my meatloaf for decoration. Place in the oven (I usually put my loaf pan on a cookie sheet covered with foil for easy clean up in case it cooks over) and bake for 1 hour 15 minutes to 1 hour 30 minutes or until done to your taste. Usually at the end of 1 hour, I check it and if a lot of fat has cooked out, I will take the loaf pan out and drain off the excess fat and put it back in the oven to finish cooking. Be careful not to get burned. Now a days, they have those wonderful new pans (double pans, one with drain holes) that you can lift the meatloaf right out of the grease without having to pour it off. Posted to TNT Recipes Digest by Sue Ergle on Apr 29, 1998

Main Ingredient: MeatCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs	Garlic	Ham	Milk
Onion	Salt	Tomato	Wheat
Worcestershire sauce

for flavor and categorization

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