Duck-in-diner meatloaf

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

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