Duck-in-diner Meatloaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Hamburger, Microwave | 8 | Servings | |
INGREDIENTS
| 2 | Beaten eggs | |
| 2/3 | c | Saltine cracker crumbs |
| 18 crackers | ||
| 2 | t | Worcestershire sauce |
| 1/4 | t | Salt |
| 1/4 | c | Finely chopped onion |
| 1/4 | c | Finely chopped green pepper |
| 8 | oz | Tomato sauce |
| 2 | lb | Lean ground beef |
| 2 | t | Brown sugar |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Prepared mustard |
INSTRUCTIONS
In a large bowl, mix together the eggs, cracker crumbs, 2 teaspoons Worcestershire sauce, salt, onion, green pepper and 2/3 cup of the tomato sauce. Add beef and mix well. Shape into a 10x4-inch loaf in a shallow baking pan. Bake in a 350 degree oven for about 1 hour or till nearly done. Meanwhile, in a small bowl, stir together the remaining tomato sauce, the brown sugar, 1 teaspoon Worcestershire sauce, and mustard. Spread over the top of the meatloaf. Return to oven and bake for 15 minutes more or till juices run clear (no pink remains). Makes 8 servings. TO USE YOUR MICROWAVE: Prepare meat mixture as directed. In a shallow microwave-safe baking dish, shape meat into an 8-inch ring. Cover with waxed paper. Microcook on 100% power (high) for 12 to 15 minutes or till meat is done. Prepare the topping; spread over top of meat ring. Microcook, uncovered, for 30 seconds more. From Duck-In-Diner in Clarks Hill, IN Recipe printed in Midwest Living, April 1993 Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 12:45:11, -0500 From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 231
Total Fat: 25.1g
Cholesterol: 131.6mg
Sodium: 356.9mg
Potassium: 444.2mg
Carbohydrates: 6.5g
Fiber: <1g
Sugar: 4g
Protein: 22.4g