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Down Home Meat Loaf

Source of Recipe

Doria Burcar in Taste of Home Feb./March 2005


Recipe Introduction

This made a good, tasty meat loaf. Nice and firm (my other attempts are usually too loose – the makings of a good spaghetti sauce, not loaf-worthy). I used ground turkey and put barbeque sauce on top in place of the ketchup, but otherwise did everything the same. The horseradish adds a subtle little zing!

List of Ingredients

2 eggs, beaten
¼ c. milk
2 c. soft bread crumbs
¾ c. finely chipped onion
1/3 c. finely chopped green pepper
2 T. prepared horseradish
1 ½ t. salt
1 t. ground mustard
2 lb. ground beef
¼ c. ketchup



Recipe

Preheat oven to 350 degrees.

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9” x 5” x 3” loaf pan. Bake for 1 hour. Spread with ketchup; bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and meat is no longer pink. Let stand for 10 minutes before slicing.

NOTE: Meat loaf may be frozen for up to 3 months.

Serves 8.