This recipe, courtesy of newspaper Publisher Alan Baker, can be divided into two loaf pans and the cooked meatloaf frozen for up to three months. Refrigerated, it will keep for four days and makes great sandwiches.
| Servings |
| 6 |
| Cook Time |
| 1 hour |
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This recipe, courtesy of newspaper Publisher Alan Baker, can be divided into two loaf pans and the cooked meatloaf frozen for up to three months. Refrigerated, it will keep for four days and makes great sandwiches.
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Ingredients
- 1 lb. 85-90 percent lean ground beef
- 1 lb. 90 percent lean ground pork
- 2 eggs
- 1 cup tomato juice
- 1/2 cup bread crumbs, cooked white or brown rice, or rolled oats
- 1/3 cup Worcesterhire sauce
- 3 Tbsps. prepared mustard
- 1 medium onion, prepared or diced
- 1 envelope onion soup mix
- catsup
Servings:
Units:
Instructions
- Preheat the oven to 375 F. Mix all the ingredients together. Pour into a loaf pan. Put loaf pan in a foil-lined roasting pan to catch any overflow and bake for 1 hour.
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