Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 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 |
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