| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | Meat | 5 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean ground beef |
| 1/2 | c | Tomato ketchup |
| 1/3 | c | Tomato juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/3 | ts | Red pepper |
| 2 | Eggs; beaten | |
| 3/4 | c | Fresh bread crumbs |
| 1/4 | c | Finely chopped onions |
| 2 | ts | Prepared mustard |
| 1/4 | c | Tomato ketchup |
| 1/2 | ts | Prepared mustard |
| 2 | ts | Brown sugar |
| Fresh herbs; for garnish, optional |
INSTRUCTIONS
TOPPING 1. In large bowl, combine ketchup, tomato juice, salt, black and red peppers, eggs, bread crumbs, onions and mustard. Mix until thoroughly blended. 2. Add ground beef. Mix gently but thoroughly. 3. Line a 9-by-5-inch loaf pan with foil. Press in the beef mixture. 4. In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf. 5. Bake at 400 degrees for 35 to 45 minutes or until done. 6. Drain off fat. Rest meat loaf 5 minutes before serving. Garnish with fresh herbs, if desired. 5-6 servings. FROM "GREAT AMERICAN RECIPES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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