| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meats, Beef |
8 |
Servings |
INGREDIENTS
|
|
From: Gaye Levy ** DTXT63A |
| 2 |
lb |
Lean ground beef |
| 2 |
c |
Fresh bread crumbs |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Minced onion |
| 2 |
|
Carrots; shredded or chopped |
| 2 |
|
Eggs |
| 1/4 |
ts |
Pepper |
| 4 |
tb |
A1 sauce |
INSTRUCTIONS
Preheat oven to 350. In a large bowl, mix all ingredients well. Spoon into
a 9 x 5 loaf pan. Smooth top with a spoon. Bake 1 1/2 hours. For easier
serving, let meatloaf stand at room temperature at least 5 minutes before
slicing. This recipe can be varied a lot. For example, use cooked rice
or oatmeal instead of the bread crumbs. Instead of the milk, use tomato
sauce, 1 cup of cottage cheese or 1 cup of stewed tomatoes . Naturally,
various spices can be added. Notes from Gaye: Since I love meatloaf but
hate mixing it up, I delegated the job to my husband Shelly. EVERYONE loves
this meatloaf, including non-meat eaters (like me).
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