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Amy Vanderbilt's Beef and Tomato Loaf




Source of Recipe


Amy Vanderbilt's Complete Cookbook 1961






Recipe Introduction


You can add a ketchup glaze such as the Joy of Cooking [1963] has. This is the first meatloaf I have ever had seconds of and then had two sandwiches. If I had seconds of a meatloaf it wasn't willing and I had to be darn hungry. This one was great and plan addictive.





List of Ingredients



• 1 1/2 lb ground beef
  
• 1 1/2 cups dry breadcrumbs
  
• 2/3 cup grated or diced american cheese
  
• 1 onion, diced
  
• 1/2 bell pepper
  
• salt to taste
  
• 1 small bay leaf crumbled
  
• 1/4 tsp thyme
  
• 1/2 tsp garlic salt or powdered garlic
  
• 2 eggs slightly beaten
  
• 10 1/2 ounces tomato sauce [1 1/4 cups]
  






Instructions



1. Mix beef, crumbs, cheese, onion, pepper and seasonings.
   
2. Combine in eggs and sauce. Mix with meat combination.
   
3. Preheat oven at 350F
   
4. Shape the mixture into two loaves and place in buttered shallow pan.
   
5. Bake about 1 hour or until done through and browned.
   
6. Serve hot with or without more tomato sauce.
   
7. Makes 8 to 10 servings.
   
8. TO FREEZE: Bake the loaves in pans you can freeze.
   
9. When done baking cool the pan. Wrap the entire thing and seal well. Freeze the pan and loaf.
   
10. When ready to serve, heat the oven to 350 and bake about 1 1/2 hours.
    






Final Comments


Feel free to modify the type of meat or mixture. Feel free to use other cheese. I used shredded mozzarella. I used a diced garlic and Italian herb mix for the garlic and added it to taste. My bells were a mix. Amy called for green.