Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground meat.; (I use ground chuck or ground round) |
| 2 \N | Eggs |
| 1½ cup | Crushed saltines |
| 1 can | (15oz) crushed tomatoes (I use fresh canned from my garden) |
| ½ cup | Tomato sauce |
| ½ cup | Chopped onion; (more or less to your taste) |
| 1 tablespoon | Worchestershire sauce |
| 1 teaspoon | Pepper; (I use fresh ground) or to your taste |
| 1½ teaspoon | Salt; (or to your taste) |
| 1½ teaspoon | Oregano |
| 1 teaspoon | Bayou Blast; (more if you want it really kicked up) |
| \N \N | Ketchup |
Preheat oven 350 degrees. Mix all of the ingredients together. Line a deep baking pan with foil. Place a foil covered rack inside of the pan. Spray both the pan and the rack with non stick spray. Place the meatloaf on the rack and shape into a loaf about three inches thick. Bake for one hour.
Check to see if it is done if not bake for ten minutes at a time until done. Some ovens are regulated differently than others and sometimes it takes a little longer to cook.
The last 15 minutes of cooking spread ketchup over the top of the meatloaf.
If the ketchup gets a little dark it's OK, this gives the meatloaf a smokey flavor. Just don't let it burn. Posted to bbq-digest by "Michael Rochman" <mdr1000@...> on Oct 8, 1999, converted by MM_Buster v2.0l.