"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 lb. ground beef ¼ tsp. pepper 1 c. cracker crumbs 1 Tbsp. chopped onion 1 tsp. salt flour 1 10.75-oz can cream of mushroom soup 1 c. milk ½ c. steak sauce
Mix first six ingredients together and shape into loaf; refrigerate overnight. Cut loaf into ½ inch slices and dip in four. Brown slightly on both sides; place in casserole dish. Mix cream of mushroom soup with steak sauce; pour over meat loaf. Bake at 250 degrees for 2 hours.
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