| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
4 |
To 6 |
INGREDIENTS
| 1/4 |
c |
Onion; finely chopped |
| 1/4 |
c |
Celery; finely chopped |
| 1/4 |
c |
Ketchup |
| 2 |
lg |
Egg Whites |
| 1/4 |
c |
Dry Bread Crumbs |
| 1/2 |
c |
Liquid smoke |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black Pepper |
| 1 |
lb |
Ground Round |
INSTRUCTIONS
In a small mixing bowl, thoroughly combine the onion, celery, ketchup, egg
whites, bread crumbs, liquid smoke, and salt and pepper with a whisk.
In a large mixing bowl, pour the sauce over the ground round and thoroughly
work the wet ingredients through the meat with freshly cleaned hands.
Spray a large loaf pan with non-stick cooking spray and pre-heat the oven
to 325-F degrees.
Bake the meatloaf for about an hour until cooked through. Pour off any
excess fat and drippings that formed while baking and let the meatloaf cool
until you can readily slice the loaf to finish the feast on the grill.
Prepare your grill for moderate cooking. Place the meatloaf slices on the
grill and warm through for about 8 to 10 minutes, making sure to turn the
meatloaf slices several times as you go. Serve warm; it's great with potato
salad.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 21, 1999, converted by MM_Buster
v2.0l.
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