| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Ground chuck |
| 2 | Eggs | |
| 1 | md | Onion; (diced) |
| 3 | sl | Bread |
| 1/2 | ts | Chili powder |
| 1/4 | c | Catsup |
| Salt & pepper | ||
| 3 | tb | Brown sugar |
| 1/4 | c | Catsup |
| 1 | ts | Dry mustard |
| 1 | tb | Vinegar |
INSTRUCTIONS
GLAZE The only meatloaf recipe I am allowed to use is the Lipton Onion Soup mix "souperior meatloaf" recipe, printed on the envelope. Hubby won't hardly eat anything else! My grandma gave me this one--said "if I was brave enough to try & was out of Lipton's". Tear bread into small pieces-cover with milk. Add all ingredients to meat. Pour milk off bread & add bread to mixture. Bake at 400 until done (about 1 1/2 hours). GLAZE: Pour glaze over meatloaf last 20 minutes of baking. Glaze can also be used for poek chops, ribs, etc......... Posted to recipelu-digest by SRemers@aol.com on Feb 16, 1998
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