SUSAN'S SAVORY MEATLOAF

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Susan's Savory Meatloaf image

This is based on my mother's recipe, although she did not use bread crumbs, but cracker crumbs. We don't buy crackers, but always have a couple of slices of bread available to turn into crumbs. I've even used pumpernickel crumbs - very good in this meatloaf!

Provided by Susan Feliciano

Categories     Meatloafs

Time 1h30m

Number Of Ingredients 7

2 lb ground meat - use one kind, or a combination of beef, pork, turkey, veal, whatever you have on hand.
1 envelope lipton onion soup mix
8 oz tomato sauce
2 eggs, beaten
1 1/2 c bread crumbs, any type
1/2 tsp black pepper (or less to taste)
2 Tbsp worcestershire sauce

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Break the ground meat up into loose chunks. Mix in all the other ingredients well, but don't mix too hard, as it will make it too dense.
  • 3. Form into a loaf shape in a pan that is about 1-2 inches bigger all the way around. Lining the pan with crinkled aluminum foil helps with the baking, and the cleanup. (Or, fill muffin cups with mixture.)
  • 4. Bake: for whole loaf, 60-70 minutes. Use meat thermometer and cook to at least 165 degrees. For muffin tin, it only takes about 20 minutes.
  • 5. Let cool slightly before slicing or removing from muffin pan.
  • 6. If you want to top it with something, mix together 1-2 tablespoons worcestershire sauce and 1/2 cup ketchup and brush on during last 15 minutes of cooking.

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