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Prep Time: 40 Minutes Cook Time: 2 Minutes |
Ready In: 42 Minutes Servings: 8 |
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I haven't had a chance to try this yet, but I found it in the cookbook Thru the Grapevine, and it looks like a unique Summertime dinner! Can be made ahead and frozen. Ingredients:
2 lbs ground chuck |
1 cup sour cream |
1 (1 1/4 ounce) envelope dry onion soup mix |
1 egg |
3 stale hot dog buns, crushed |
1/2 cup tomato juice or 1/2 cup v8 vegetable juice |
1 teaspoon leaves thyme |
1 teaspoon leaves tarragon |
2 teaspoons black pepper, coursely ground |
1/2 cup brown sugar |
1/4-1/3 cup ketchup |
Directions:
1. Mix first 8 ingredients; place in loaf pan and bake at 325 degrees for 1 1/2 hours.
2. Remove from oven and let sit for 30 minutes.
3. Drain off fat; place in larger baking pan, top side up.
4. Mix together brown sugar and ketchup and glaze top and sides of meatloaf.
5. Bake at 350 degrees for 1/2 hour.
6. Cool; remove to platter and chill overnight in refrigerator.
7. Note: Can also be made in the Winter and served hot!
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