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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This main dish is a favorite for church suppers, comments Janet Hyson of Pasadena, Maryland. The individual meat loaves get spark from chili sauce, ketchup and horseradish. I like to keep extras on hand for a fast meal, she adds. Ingredients:
2 eggs, lightly beaten |
1/2 cup dry bread crumbs |
1/4 cup chopped onion |
1/4 cup prepared horseradish |
2 tablespoons dried parsley flakes |
2 teaspoons salt |
1/4 teaspoon pepper |
2 pounds ground beef |
sauce: |
1 cup chili sauce |
1/3 cup ketchup |
2 teaspoons worcestershire sauce |
1 teaspoon ground mustard |
dash hot pepper sauce |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into six loaves, about 5 in. x 2 in. x 1-1/2 in. Place in a greased 13-in. x 9-in. baking dish.
2. In a large bowl, combine the sauce ingredients. Spoon half over the top and sides of loaves. Bake, uncovered, at 350° for 20 minutes. Spread with remaining sauce.
3. Bake 20-30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Serve immediately; or cool, wrap individually and freeze for up to 3 months. Yield: 6 meat loaves (1-2 servings each).
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