Triple-treat meat loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef, ground |
| 1 | pounds | Pork, ground |
| 1 | pounds | Veal, ground |
| ¼ | cup | Onion; finely chopped |
| ¼ | cup | Celery; finely chopped |
| 1 | cup | Oatmeal; quick-cooking |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Eggs; beaten | |
| 1 | cup | Milk |
| 1 | tablespoon | Worcestershire sauce |
| 1 | cup | Chili sauce; divided |
| ¼ | cup | Breadcrumbs, dry |
| ¼ | cup | Cheese, Parmesan |
| ¼ | cup | Peanuts; chopped |
| 2 | tablespoons | Sugar, brown |
| 2 | tablespoons | Fruit juice |
| 1 | teaspoon | Mustard, prepared |
Directions
Combine all the ground meat and mix thoroughly. Add onion, celery, oatmeal, salt, and pepper. Add beaten egg to milk; add Worcestershire sauce and add to meat mixture; mix well. Form into 3 loaves and place in a greased 13x9x2" pan. Spread ½ cup chili sauce over 1 loaf and sprinkle on a topping made by combine dry breadcrumbs and Parmesan cheese.
Spread second loaf with ½ cup chili sauce and sprinkle with chopped peanuts. Top third loaf with a glaze made by combine brown sugar, fruit juice, and mustard. Bake, uncovered, at 350 degrees for 1 hour.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-16-94
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