"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Moist and Tangy Meatloaf Recipe

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This recipe for Moist and Tangy Meatloaf, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Bradberry
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
LOAF:
2# ground beef - you can use pork or half and half. Ground Veal is good too.
1 C. Crushed crackers or 1/2 C. of soft bread crumbs (I use stuffing mix) -Cheater!!
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1/2 C. Chopped Celery
(I like a lot of veggies so I add a lot more)
2 Beaten Eggs
1/2 C. Milk

Sauce: (double if you like it REALLY moist.)
1 Can Tomato Paste
2 TBSP. Vinegar
4 TBSP.. Brown Sugar
1 TBSP. Mustard

Directions:
Directions:
Mix all together. You can add whatever spices you want! Lipton Soup is good too!
The tomato mixture makes it taste so good.

Add 2/3 of the sauce mixture to meatloaf and reserve the rest to front the top of the meatloaf the last fifteen minutes of cooking. Decorate with thin slices of green pepper. Very juicy and tasty. I do not like dry meatloaf.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
When Ben and I married, my sister Jennie gave me many of her recipes to get me up and running. At that time I did not know how to cook. Every recipe was so good, that I continue to use them today.

 

 

 

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