| 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 <cea260@airmail.net>
NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com 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" <cea260@airmail.net> on
Mar 13, 1998
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