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!
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(2 ratings)
yield
6 or more
prep time
20 Min
cook time
1 Hr 10 Min
Ingredients For susan's savory meatloaf
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2 lbground meat - use one kind, or a combination of beef, pork, turkey, veal, whatever you have on hand.
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1envelope lipton onion soup mix
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8 oztomato sauce
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2eggs, beaten
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1 1/2 cbread crumbs, any type
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1/2 tspblack pepper (or less to taste)
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2 Tbspworcestershire sauce
How To Make susan's savory meatloaf
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1Preheat oven to 350 degrees.
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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.
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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.)
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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.
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5Let cool slightly before slicing or removing from muffin pan.
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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!
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