| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meatloaf |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 3/4 |
c |
Frozen hash brown potatoes; (about 8 oz.) partially thawed |
| 1/4 |
c |
Finely chopped green pepper |
| 3/4 |
c |
Shredded Cheddar cheese; (about 3 oz.) |
| 1 |
|
Envelope Lipton Onion-Mushroom Recipe Soup Mix |
| 1/2 |
c |
Water |
| 1 1/2 |
lb |
Ground beef |
| 3/4 |
c |
Fresh bread crumbs |
| 1 |
|
Egg |
| 1/4 |
c |
Ketchup |
|
|
Onion-Mushroom Cheese Gravy* |
|
|
Preheat oven to 350°. |
INSTRUCTIONS
In medium skillet, heat oil and cook potatoes and green peppers covered 7
minutes. Cool slightly; stir in cheese.
In medium bowl, combine onion-mushroom recipe soup mix with water; add
remaining ingredients, mixing thoroughly. In shallow baking pan, shape 1/3
beef mixture into rectangle (about 8' x 4'); top with potato mixture. Cover
with remaining beef mixture, shaping into loaf and sealing edges tightly;
bake 1 hour or until done. Serve, if desired, with Onion-Mushroom Cheese
Gravy. Makes about 6 servings.
*Onion-Mushroom Cheese Gravy: In medium saucepan, combine 1 envelope Lipton
Onion-Mushroom Recipe Soup Mix with 2 tablespoons all-purpose flour. Stir
in 1-3/4 cups water; blend until smooth. Bring to a boil, then reduce heat
and stir in 1/2 cup shredded Cheddar cheese. Simmer, stirring frequently,
until gravy thickens, about 5 minutes. Makes about 2 cups gravy.
Tested Recipe from The Lipton Kitchens
(c) Copyright 1997 Lipton.
Recipe by: Tested Recipe from The Lipton Kitchens
Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on May 2,
1998
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