| 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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