Meatloaf
Janet Smith
There is nothing better during the winter than a meatloaf dinner on Sunday. This is the ultimate comfort food!
ingredients
- 3 lbs lean ground beef (You want enough meatloaf for sandwiches the next day)
- V-8 juice about 1/2 or 3/4 cup
- Bread Crumbs about 1 cup
- Worcestershire Sauce
- 2 eggs
- Salt and Pepper to taste
- Onion and Garlic Powder about 1 tablespoon of each
- Sauce
- Ketchup
- Brown sugar
- Dijon Mustard
- Franks’ Hot Sauce
directions
- 1
Preheat oven to 350 degrees.
- 2
In a large bowl mix all the ingredients together. You want your meatloaf to be juicy but firm and this will be affected by the V-8 juice and breadcrumbs. If you can’t form a good loaf because it is not firm, you may need to add breadcrumbs. If it feels too firm, you may need to add V-8 juice. Take half the mixture and form and shape into a flat ball. Press into a loaf pan sprayed with nonstick cooking spray. Repeat with the other half of the mixture. Bake in the preheated oven for an hour. Remove from oven and put sauce on top. Bake for at least another 30 minutes. Because the meat is compacted or pressed together, you need to make sure you cook long enough for the meat to get done.
notes
Serve with mashed potatoes (real, not boxed), green beans or corn and a green salad.
Source: Jim Smith
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