Mildred's Original Meatloaf |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Do you really need another meatloaf recipe? Better make room for this one because you won't want to miss out on this vegetable-studded gem. From Mrs. Rowe's Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley . I diced a whole small onion, omitted the green pepper, and baked in a 9 x 13 pan for 45 minutes. Makes a great cold meatloaf sandwich. Add 1/2 cup diced cooked carrots for color if you like. TIP: Try placing slices of stale bread in the bottom of the pan, under the meat mixture, to absorb grease. Discard bread after baking. Ingredients:
2 lbs ground beef |
2 tablespoons prepared yellow mustard |
1 teaspoon salt |
2 teaspoons worcestershire sauce |
2 tablespoons a-1 steak sauce |
1/3 cup ketchup |
2 eggs, lightly beaten |
1/2 green bell pepper, finely chopped |
1/2 small onion, finely chopped |
1/2 cup celery, 1 stalk finely chopped |
1/2 cup fresh breadcrumb |
Directions:
1. Preheat oven to 400ºF.
2. Combine all ingredients in a large bowl and lightly stir until well mixed.
3. Transfer to a loaf pan and pat into shape.
4. Bake 45-60 minutes until cooked through and browned on top.
5. Remove from oven and let rest on a cooling rack for 10 minutes before cutting.
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