| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meat |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ground beef |
| 1/2 |
ts |
Black pepper |
| 2 |
|
Eggs |
| 1/2 |
md |
Onion; chopped |
| 2 |
tb |
Ketchup |
| 1/2 |
pk |
Lawry's meatloaf seasoning or other brand |
| 1/2 |
md |
Green pepper; chopped |
| 1/2 |
c |
Ketchup |
| 1/3 |
c |
Water |
| 4 |
tb |
Brown sugar |
INSTRUCTIONS
SAUCE
From: Deb Frye <DFRYE@GEMINI.MCO.EDU>
Date: Mon, 1 Jul 1996 10:48:32 -0400
Mix all ingredients well. Mold the loaf and place in a large pan, leaving a
well between loaf and pan to permit draining of excess oil. With pastry
brush or your hand, moisten the top and sides with cold water to prevent
crumbling. Do not cover. Bake at 350~ for 1 hour and 15 minutes.
Drain off liquid and slice loaf and leave slices vertical. Pour sauce over
sliced meatloaf and get some between and all over top.
Bake an additional 30 minutes, uncovered.
You must use regular ground beef or hamburger, for the flavor.
Eva Bond was the cook for the jurors for the Malice Green murder trail in
Detroit in 1993. Her meatloaf was their favorite and they requested it be
served again, and again. You must follow the directions for the sauce to
get the flavor. It is great the next day for sandwiches.
EAT-L Digest 30 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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