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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This meatloaf tastes even better reheated the next day! The measurements are approx. as I usually do not measure the amounts as I'm throwing it together.**edited on October 24 to add instructions (see step 4) for Once a Month Cooking. I usually make this during a cooking blitz and freeze until needed. Ingredients:
1 lb ground beef |
3/4 cup breadcrumbs or 3/4 cup cracker crumbs or 3/4 cup oatmeal |
1 small onion, diced |
1 tablespoon worcestershire sauce |
1/2 package dry onion soup mix |
1 egg |
1 teaspoon garlic |
1/2 teaspoon pepper |
3/4 cup salsa |
3/4 cup salsa |
1 teaspoon brown sugar |
1 teaspoon chili powder |
2 tablespoons ketchup |
Directions:
1. Mix ingredients for loaf together and place in a loaf pan.
2. Bake at 350 degrees for 45 minutes or until almost done.
3. Top loaf with sauce and bake 10-15 minutes longer.
4. ** for OAMC: complete steps 1 & 2 but bake until done. Defrost overnight, top with sauce and then bake at 350 degrees for 20 minutes or until sauce bubbles. OR bake from frozen for 1 hour at 350 degrees, top with sauce and then bake for 30 minutes or longer until sauce bubbles.**
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