Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | From: Gaye Levy ** DTXT63A |
| 2 pounds | Lean ground beef |
| 2 cups | Fresh bread crumbs |
| ½ cup | Milk |
| ½ cup | Minced onion |
| 2 \N | Carrots; shredded or chopped |
| 2 \N | Eggs |
| ¼ teaspoon | Pepper |
| 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).