susan's savory meatloaf
(2 ratings)
This is based on my mother's recipe, although she did not use bread crumbs, but cracker crumbs. We don't buy crackers, but always have a couple of slices of bread available to turn into crumbs. I've even used pumpernickel crumbs - very good in this meatloaf!
(2 ratings)
yield
6 or more
prep time
20 Min
cook time
1 Hr 10 Min
Ingredients For susan's savory meatloaf
-
2 lbground meat - use one kind, or a combination of beef, pork, turkey, veal, whatever you have on hand.
-
1envelope lipton onion soup mix
-
8 oztomato sauce
-
2eggs, beaten
-
1 1/2 cbread crumbs, any type
-
1/2 tspblack pepper (or less to taste)
-
2 Tbspworcestershire sauce
How To Make susan's savory meatloaf
-
1Preheat oven to 350 degrees.
-
2Break the ground meat up into loose chunks. Mix in all the other ingredients well, but don't mix too hard, as it will make it too dense.
-
3Form into a loaf shape in a pan that is about 1-2 inches bigger all the way around. Lining the pan with crinkled aluminum foil helps with the baking, and the cleanup. (Or, fill muffin cups with mixture.)
-
4Bake: for whole loaf, 60-70 minutes. Use meat thermometer and cook to at least 165 degrees. For muffin tin, it only takes about 20 minutes.
-
5Let cool slightly before slicing or removing from muffin pan.
-
6If you want to top it with something, mix together 1-2 tablespoons worcestershire sauce and 1/2 cup ketchup and brush on during last 15 minutes of cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT