back to school meatloaf
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An up to date version of an old favorite
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Ingredients For back to school meatloaf
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1 1/2 pounds ground beef
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1 cup bread crumbs
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1 pkg. spaghetti sauce mix (seasoning)
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1 can tomato sauce (8 oz)
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2 eggs, beaten
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1 t. salt or seasoned salt
How To Make back to school meatloaf
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1In large bowl, break ground beef into small pieces. Sprinkle over bread crumbs, spaghetti sauce mix, most of the tomato sauce. Save a little to top the meatloaf. Mix together lightly and add eggs and salt. Mix until well blended. Press mixture into a loaf dish or bread baking pan and brush with remaining tomato sauce. Bake for 1 hour at 350.Pour off fat and cool. Refrigerate overnight. Slice into 1/4" or thicker portions for sandwiches. Garnish with lettuce, catsup or chili sauce. Excellent served with buttered pumpernickel or sour dough French bread. Variations: Blend in very small cubes of cheddar or processed American cheese (about 1/4 cup) before baking, or add sliced cheese to the sandwich. Makes 8 to 12 sandwiches (big) Source: Come Into the Kitchen
- 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!
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