Tomato meat loaf

Yield: 4 servings

Measure Ingredient
1 pounds Beef **
1 cup Cereal, whole wheat flakes
1 each Egg, beaten
1 cup Milk
1 tablespoon Horseradish
¼ cup Onion, finely chopped
4 tablespoons Catsup
1½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Sugar

SERVINGS: 4

** Use ground round or chuck, or a mixture of ground beef and ground pork. Or be real decadent and use ⅓ each ground beef, pork, and veal- delicious! My notes: I usually triple the recipe, which makes just the right amount to nearly fill 2 meat loaf pans. I freeze the extra meat loaf for another meal. Defrost several hours- leave covered with aluminum foil if still partially frozen. Increase baking time and remove foil during last half hour. Combine all ingredients except 3 Tbsp catsup. Pack in a greased or oiled 7-½ x 3-½ x 2-½ inch loaf pan. Spread remaining catsup (using more, if desired) over top. Bake at 375-F for 1-¼ hours. Gravy may be made from the pan juices, if desired. My notes: I usually just serve this with baked potatoes, using the pan juices as is. Leftovers make delicious sandwiches- just spread with a little more catsup. From Sallie Krebs - Happy Cookin'!

Submitted By SALLIE KREBS On 03-23-95

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