Dad's meatloaf

Yield: 10 Servings

Measure Ingredient
Stalks celery
1 small Onion
¾ Green pepper
3 pounds Lean ground beef
1 Egg
Cracker meal
1 can Tomato Bisque or Tomato Rice Soup; undiluted
Salt and pepper

Chop onion, celery, and green pepper finely (I do this in the food processor...Dad still uses the old wooden bowl and hand chopper). Mix ground beef, chopped vegetables, egg and half can soup. Add enough cracker meal to hold together. Shape into 2 loaves and place on baking sheet. Top with remaining undiluted soup.

Bake at 325 degrees for 1-½ hours Makes 2 large meatloaves

NOTES : The main thing to remember with meatloaf is don't overmix it. It will come out dry if overmixed. Be sure to add only enough cracker meal to help hold the mixture together. Freezes beautifully. Cool and wrap well in aluminum foil, place in a ziplock or plastic back to protect from any freezer burn and freeze.

Recipe by: John Blair

Posted to TNT Recipes Digest, Vol 01, Nr 956 by TRANSCRIBE <TRANSCRIBE@...> on Jan 21, 1998

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