Duck-in-diner meatloaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Beaten eggs | |
| ⅔ | cup | Saltine cracker crumbs (18 crackers) |
| 2 | teaspoons | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| ¼ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped green pepper |
| 8 | ounces | Tomato sauce |
| 2 | pounds | Lean ground beef |
| 2 | teaspoons | Brown sugar |
| 1 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Prepared mustard |
Directions
In a large bowl, mix together the eggs, cracker crumbs, 2 teaspoons Worcestershire sauce, salt, onion, green pepper and ⅔ cup of the tomato sauce. Add beef and mix well. Shape into a 10x4-inch loaf in a shallow baking pan. Bake in a 350 degree oven for about 1 hour or till nearly done.
Meanwhile, in a small bowl, stir together the remaining tomato sauce, the brown sugar, 1 teaspoon Worcestershire sauce, and mustard. Spread over the top of the meatloaf. Return to oven and bake for 15 minutes more or till juices run clear (no pink remains). Makes 8 servings.
TO USE YOUR MICROWAVE: Prepare meat mixture as directed. In a shallow microwave-safe baking dish, shape meat into an 8-inch ring. Cover with waxed paper. Microcook on 100% power (high) for 12 to 15 minutes or till meat is done. Prepare the topping; spread over top of meat ring.
Microcook, uncovered, for 30 seconds more.
From Duck-In-Diner in Clarks Hill, IN Recipe printed in Midwest Living, April 1993