Yield: 8 Servings
|\N \N||From: Gaye Levy ** DTXT63A|
|2 pounds||Lean ground beef|
|2 cups||Fresh bread crumbs|
|½ cup||Minced onion|
|2 \N||Carrots; shredded or chopped|
|4 tablespoons||A1 sauce|
Preheat oven to 350. In a large bowl, mix all ingredients well. Spoon into a 9 x 5 loaf pan. Smooth top with a spoon. Bake 1½ hours. For easier serving, let meatloaf stand at room temperature at least 5 minutes before slicing. This recipe can be varied a lot. For example, use cooked rice or oatmeal instead of the bread crumbs.
Instead of the milk, use tomato sauce, 1 cup of cottage cheese or 1 cup of stewed tomatoes . Naturally, various spices can be added.
Notes from Gaye: Since I love meatloaf but hate mixing it up, I delegated the job to my husband Shelly. EVERYONE loves this meatloaf, including non-meat eaters (like me).