Yield: 12 Servings
|3 pounds||Lean ground beef|
|1 medium||Onion, finely chopped|
|1½ cup||Bread crumbs|
|3 tablespoons||Worcestershire sauce|
|1 teaspoon||Black pepper|
|2½ teaspoon||Ground cumin|
|3 slices||Bacon, optional|
Preheat oven to 350.
Wash mushrooms, trim stems, and chop coarsely. Melt butter in saut pan over medium heat and saut mushrooms for 5-10 minutes, until firm. Drain mushrooms in colander, discarding liquid.
In large mixing bowl, combine ground meat, onion, bread crumbs, beaten eggs, Worcestershire sauce, pepper, cumin, cayenne and mushrooms. Mix thoroughly. Form into loaf and place in a casserole dish that has been lightly sprayed with non-stick cooking spray.
In small bowl, combine ketchup with cayenne and mix well. Set aside.
Place in oven and cook for 1¾ hours, or until meat is no longer pink inside. During last half hour of cooking, spread ketchup mixture over top, and place bacon slices over, if desired.
If using bacon slices, turn broiler on for last 4 minutes or so to 'crisp' the bacon. Watch meatloaf carefully during this procedure! Remove meatloaf from oven and CAREFULLY drain liquid and remove meatloaf to serving platter. Allow to cool for 5 minutes, then slice and serve.
NOTE: This makes a very large meatloaf; smaller families or those who don't enjoy meatloaf sandwiches might want to cut recipe in half, and reduce baking time to approximately one hour.
MC formatted 3/24/97 by MsRooby@...
Recipe by: Brenda Beach (Rooby) Posted to MC-Recipe Digest V1 #540 by Rooby <MsRooby@...> on Mar 24, 1997