Tomato meat loaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef ** |
| 1 | cup | Cereal, whole wheat flakes |
| 1 | each | Egg, beaten |
| 1 | cup | Milk |
| 1 | tablespoon | Horseradish |
| ¼ | cup | Onion, finely chopped |
| 4 | tablespoons | Catsup |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
Directions
SERVINGS: 4
** Use ground round or chuck, or a mixture of ground beef and ground pork. Or be real decadent and use ⅓ each ground beef, pork, and veal- delicious! My notes: I usually triple the recipe, which makes just the right amount to nearly fill 2 meat loaf pans. I freeze the extra meat loaf for another meal. Defrost several hours- leave covered with aluminum foil if still partially frozen. Increase baking time and remove foil during last half hour. Combine all ingredients except 3 Tbsp catsup. Pack in a greased or oiled 7-½ x 3-½ x 2-½ inch loaf pan. Spread remaining catsup (using more, if desired) over top. Bake at 375-F for 1-¼ hours. Gravy may be made from the pan juices, if desired. My notes: I usually just serve this with baked potatoes, using the pan juices as is. Leftovers make delicious sandwiches- just spread with a little more catsup. From Sallie Krebs - Happy Cookin'!
Submitted By SALLIE KREBS On 03-23-95
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