| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | servings | ||
INGREDIENTS
| 2 | lb | Ground meat.; (I use ground chuck or ground round) |
| 2 | Eggs | |
| 1 1/2 | c | Crushed saltines |
| 1 | cn | (15oz) crushed tomatoes (I use fresh canned from my garden) |
| 1/2 | c | Tomato sauce |
| 1/2 | c | Chopped onion; (more or less to your taste) |
| 1 | tb | Worchestershire sauce |
| 1 | ts | Pepper; (I use fresh ground) or to your taste |
| 1 1/2 | ts | Salt; (or to your taste) |
| 1 1/2 | ts | Oregano |
| 1 | ts | Bayou Blast; (more if you want it really kicked up) |
| Ketchup |
INSTRUCTIONS
Preheat oven 350 degrees. Mix all of the ingredients together. Line a deep baking pan with foil. Place a foil covered rack inside of the pan. Spray both the pan and the rack with non stick spray. Place the meatloaf on the rack and shape into a loaf about three inches thick. Bake for one hour. Check to see if it is done if not bake for ten minutes at a time until done. Some ovens are regulated differently than others and sometimes it takes a little longer to cook. The last 15 minutes of cooking spread ketchup over the top of the meatloaf. If the ketchup gets a little dark it's OK, this gives the meatloaf a smokey flavor. Just don't let it burn. Posted to bbq-digest by "Michael Rochman" <mdr1000@primary.net> on Oct 8, 1999, converted by MM_Buster v2.0l.
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