Many years ago...maybe 30 or more years ago...I discovered this recipe for meat loaf in a cook book titled "More Recipes from the Backs of Boxes, Bottles, Cans, and Jars" by Ceil Dyer. Once I made the recipe, I've never made another type of meat loaf again. This is my "go to" comfort food. I usually have it with a baked potato and corn. However, scalloped potatoes, meat loaf, and a salad is always a great combination too. Here is the recipe:
1 1/2 pounds lean ground beef (I use ground sirloin)
1 cup fresh bread crumbs (I use Progresso)
1 medium onion, finely chopped
1 8-oz can tomato sauce
1 egg
1 1/2 tsps. salt
1/4 tsp pepper
3/4 cup water
2 Tbs. brown sugar, packed
2 Tbs. prepared mustard (my preferred mustard is Grey Poupon)
1 Tbs. vinegar (I use red wine vinegar)
Preheat oven to 350 degrees (F).
In medium bowl, lightly mix beef, bread crumbs, onion, 1/2 can tomato sauce, egg, salt & pepper.
Shape into loaf in shallow baking pan.
Combine remaining tomato sauce with rest of the ingredients; pour over loaf. Bake at 350 (F) for 1 1/4 hours. Baste loaf if needed. Makes 5-6 servings.
1 1/2 pounds lean ground beef (I use ground sirloin)
1 cup fresh bread crumbs (I use Progresso)
1 medium onion, finely chopped
1 8-oz can tomato sauce
1 egg
1 1/2 tsps. salt
1/4 tsp pepper
3/4 cup water
2 Tbs. brown sugar, packed
2 Tbs. prepared mustard (my preferred mustard is Grey Poupon)
1 Tbs. vinegar (I use red wine vinegar)
Preheat oven to 350 degrees (F).
In medium bowl, lightly mix beef, bread crumbs, onion, 1/2 can tomato sauce, egg, salt & pepper.
Shape into loaf in shallow baking pan.
Combine remaining tomato sauce with rest of the ingredients; pour over loaf. Bake at 350 (F) for 1 1/4 hours. Baste loaf if needed. Makes 5-6 servings.
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