Page 97 - 201415_TOH_Cookbook

SCRUMPTIOUS
MEATLOAF
MCCABE FAMILY, CHELMSFORD, MA
“A good friend gave me this recipe soon ater I became a bride. That was 28 years ago and it is sill a standard in my recipe repertoire. Everyone seems to go for second helpings because I rarely have letovers.” Gail McCabe
PREPARATION
1. Preheat oven to 350°F. Have a lightly oiled 9- by 5-inch loaf pan ready.
2. To make the meatloaf: In a large bowl mix together the beef, crack- ers, egg, onion, salt and milk with your hands, being careful not to overwork the meat.
3. To make the sauce: In a separate bowl, whisk together the ketchup, water, onion, sugar, Worcestershire sauce and mustard.
4. Pat the meatloaf into the loaf pan. Twist a skewer several imes into the meatloaf to make several 1/4- inch round holes.
5. Bake the meatloaf for 30 minutes. Remove from the oven and drain of the fat. Pour the sauce over the meatloaf, making sure it ills the holes and seeps down the sides. Return to the oven and bake for
45 more minutes or unil done. Let the meatloaf rest for 5 to 8 minutes before serving, tening the top with foil, if desired.
INGREDIENTS
Serves 6
Meatloaf: 2 pounds ground beef 8 saline crackers, crushed 1 large egg 1 small onion, minced 1 teaspoon salt 3/4 cup milk
Sauce: 3/4 cup ketchup 1/2 cup water 1 small onion, minced 2 tablespoons brown sugar 2 capfuls Worcestershire sauce 1/2 teaspoon dry mustard powder
Taste of Home – Page 87