Back To School Meatloaf Recipe

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Back to School Meatloaf

Lynnda Cloutier


An up to date version of an old favorite

pinch tips: How to Tie a Roast




1 1/2 pounds ground beef
1 cup bread crumbs
1 pkg. spaghetti sauce mix (seasoning)
1 can tomato sauce (8 oz)
2 eggs, beaten
1 t. salt or seasoned salt

Directions Step-By-Step

In 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

About this Recipe

Course/Dish: Beef, Meatloafs