| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Crs, Totest, Post, Chopmeat |
10 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion cooked in |
| 1 |
tb |
Butter until transparent |
| 2 |
|
Eggs, beaten |
| 1 |
c |
Milk |
| 3/4 |
c |
Oats |
| 1 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Savory |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
lb |
Lean ground beef |
| 1/2 |
c |
Ketchup |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Gravy Master |
| 1/4 |
ts |
Dry mustard |
INSTRUCTIONS
LOAF
GLAZE
Soften onions in butter until clear. Combine with remaining meatloaaf
ingredients. Form into loaf and rerigerate 2 hours. Unmold into larger
baking pan and bake at 350F. a half hour. Remove from oven and drain. Brush
with glaze; return to oven, bake another hour or until no pink remains,
brushing now and then with glaze.
Taste of Home Ground Beef Collection 1996 Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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