Connie's Meat Loaf
Margaret's daughter Connie brought us some of this meat loaf. Margaret ate it well so I asked for the recipe.
Measurement/Ingredient
One pound, more or
less an ounce or two of Ground Beef. May use ground chuck,
sirloin, etc. May use leanest beef preferred. I use 92% to 98% fat
free, whatever is available.
8 ounces Hunt's tomato
sauce, salted or unsalted, with or without basil/garlic/oregano off
the grocer's shelf.
8 ounces (can is
same physical size as tomato sauce) Mushrooms, stems and pieces.
Two eggs.
Salt and pepper to
taste before or after cooking.
Half to 3/4 cup
raw vegetables i.e. onion, green pepper, etc.
May add sliced olives or shredded cheddar cheese or whatever else tickles your fancy.
Several tablespoons of Progresso
Italian bread crumbs.
Directions
Place ground beef
in large mixing bowl and chop it up. Let it set on the counter at room
temp.
Crack open eggs
and beat well with a fork. Then pour them over the beef and mix well.
If you are adding your choice of spice(s), do so with eggs and mix into
beef
Then pour tomato
sauce over chopped beef as it will mix better when closer to room temp.
If you are adding
raw veggies or other items, have them chopped and ready to fold into beef
mixture at this point.
Hopefully, your
oven will have preheated to 360 degrees by now and the rack you will use
is about in the middle of the oven.
Using Reynolds Aluminum Wrap-lined loaf pan, roll beef mixture into the loaf pan. Then lightly pack it into the pan.
Sprinkle the bread crumbs over the top of the loaf.
Cook for about 50
to 65 minutes, checking about every 5 minutes for done-ness.
Connie cooked the meatloaf for Margaret's birthday, July 6. It originally filled the serving platter. It is mostly gone at the end of the meal.
