| 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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