| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | 1 | Servings | |
INGREDIENTS
| 2 | lb | Ground chuck OR ground turkey |
| 3/4 | c | Quick-cooking oats; uncooked |
| 1 | md | Onion; chopped |
| 1/2 | c | Ketchup |
| 1/4 | c | Milk |
| 2 | lg | Eggs; lightly beaten |
| 1 | tb | Prepared white horseradish |
| 1 | ts | Salt |
| 1/4 | ts | Pepper; white or black |
| 1/2 | c | Ketchup |
| 1 | tb | Prepared white horseradish |
| 3 | tb | Brown sugar |
| 2 | ts | Prepared yellow mustard |
INSTRUCTIONS
SAUCE Combine first 9 ingredients; shape into two 7 1/2" x 4" loaves. Place on a lightly greased pan or foil...can place foil on pan, etc. (WHATEVER you want to bake them in) Bake at 350 degrees F for 40 minutes. Combine last 4 ingredients for sauce, spoon over cooked meatloaves and bake another 10 minutes.. Makes eight servings. Note: You can freeze one meat loaf after cooking, if desired. Cool and wrap it in heavy duty foil. Seal, label, and freeze up to 3 months. To reheat it, thaw in refrigerator 8 hours. Bake, in foil, at 350 degrees F for 50 minutes or until thoroughly heated. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Elaine36@aol.com on Sep 9, 1997
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