| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground beef |
| 1 | Egg | |
| 1/4 | c | Dry bread crumbs -or- |
| 1 | sl | Bread; crumbled |
| 1/4 | c | Chopped onion -or- |
| 1 | tb | Instant minced onion |
| 1/4 | c | Milk |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic salt -or- |
| 1/8 | ts | Instant minced garlic |
| 1/4 | ts | Pepper |
| 1 | tb | Worcestershire |
| Ketchup or barbecue sauce; optional |
INSTRUCTIONS
In large bowl, combine all ingredients; mix well. Press evenly in 1-1/2 quart loaf dish. If desired, top with ketchup. Cook, covered with waxed paper, 8 minutes, or until done. Let stand 5 minutes before serving. Serves 5-6. Meat loaf can be frozen before cooking. Use within 1 month. Cook 8 minutes, let rest 5 minutes and cook 8 minutes more. Let stand 5 minutes before serving. MRS JAMES HUBBARD (JOY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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