Judi Mae's Beefy-Onion Meat Loaf
Source of Recipe
The kitchen of Judi M. Phelps
Recipe Introduction
This is a really good, tasty meatloaf. Wonderful the next day, cold, on pumpernickel bread with lettuce, tomatoes, and a slice of very mild onion.
* Exported from MasterCook *
Judi Mae's Beefy-Onion Meat Loaf
Recipe By : Judi M. Phelps
Serving Size : 6 Preparation Time :0:25
Categories : Beef ground, Family, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground sirloin
2 slices low-carb white or wheat bread -- crusts removed
-- tear into small pieces
1/4 cup water
1/3 cup red bell pepper -- chopped
3 thick slices mild onion -- chopped
4 tablespoons carrots -- grated
2 garlic cloves -- minced
-- use more if you like
-- a pronounced garlic flavor
2 eggs -- beaten
1 envelope Beefy Onion Soup Mix
-- (such as Lipton's brand)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup dry red wine
1/2 teaspoon black pepper
garlic powder -- to taste
onion powder -- to taste
1/2 teaspoon Mrs. Dash Garlic & Herb Seasoning
water -- if needed to
-- moisten mixture
Preheat oven to 350 degrees F. Have a large loaf pan (9 x 5-inches) ready to put the meat mixture in for baking.
In a small bowl, moisten the bread pieces in the 1/4 cup water.
In a large mixing bowl, combine all ingredients (including the moistened bread pieces). Use the extra water at the end if needed to moisten the meat mixture. Combine all ingredients without overworking the meat mixture and place in loaf pan. Bake 20 minutes with foil over the pan. Uncover and remove some of the fat from the loaf pan. Bake an additional 35 to 40 minutes or until loaf is done.
Judi's notes: I might try adding a little more chopped onion next time although it was very tasty the way it was.
Source:
"From the Phelps kitchen"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Start to Finish Time:
"1:25"
T(Bake):
"1:00"
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