| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | American | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 3/4 | c | Freshly crumbled cracker crumbs |
| 2 | Eggs; beaten | |
| 1/4 | Onion; chopped | |
| 2 | ts | Salt |
| 1/2 | ts | Mixed herbs; marjoram and thyme |
| 1/4 | ts | Black pepper |
| 1/2 | c | Tomato juice |
| 1 | cn | Tomato sauce; 8 oz size |
INSTRUCTIONS
Meat loaf has a peculiar position in American cuisine, for while most people feel compelled to avow dislike or contempt for the dish, you will find that secretly they are very fond of it indeed. And why not? It can be and often is delicious. Texas is the only place I know of, however, where an admiration for meat loaf is voiced publicly. Here is the basic meat loaf that you'll come across all through the state. Combine all ingredients except the tomato sauce in a mixing bowl and blend thoroughtly. Pack firmly into a well-greased small loaf tin. Smooth top with a knife or spatula. Pour on the tomato sauce. Bake at 350 degrees F for 1 hour. Serve hot or cold as desired. Busted by Christopher E. Eaves <[email protected]> NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA [email protected] Garry's Home Cooking Website http://members.aol.home/garhow/cooking.htm Recipe by: The Wide, Wide World of Texas Cooking ISBN 0-517-120089 Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 13, 1998
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