| 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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“God grades on the cross, not the curve.”