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Meat Loaf Recipe

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This recipe for Meat Loaf, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Boes
Added: Monday, July 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups soft bread crumbs
3/4 cup minced onion
1/4 cup minced green pepper
2 eggs
2 lbs. chuck, round or rump beef, ground
2 tbsp. bottled horseradish
1 tbsp. salt
1/4 cup milk
1/4 cup catchup
1 tsp. dry mustard
1/2 cup catchup

Directions:
Directions:
1. Heat oven to 400 F. For a meat loaf with a browned exterior, grease a shallow baking pan. (Or use glass ovenware platter.)
2. Prepare bread crumbs. (Remove crusts if desired). Mince onion and green pepper.
3. Break eggs into large bowl; beat slightly with fork. Add meat; toss very lightly until just blended. (overmixing tends to toughen loaf.) Add bread crumbs, green pepper, and onion; measure horse-radish and next four ingredients into meat; combine lightly but well with fork.
4. Shape meat into an oval loaf right in the bowl; then turn on greased pan and smooth into shape. Spread meat with 1/2 cup catchup. Bake in a moderaly hot oven of 400 F for 40 minutes.
5. To serve hot, lift out and transfer meat loaf with two spatulas to a heated platter. Or cool, chill and serve sliced cold.
Note: If a soft, moist exterior is preferred, bake meat loaf as directed above, in greased 9x5x3 loaf pan. Pour juices from pan after baking. Unmold meat loaf on cake rack, then place right side up on heated platter. Use juices for making gravy, if desired.
For 2: Halve each ingredient; make as directed. Bake in a moderately hot oven of 400 F, 35 min.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe was a family favorite and made many, many times. The recipe is from a cookbook I received at a wedding shower in 1954 (I guess that's why they spell catchup so funny!). It is from a Good Housekeeping cookbook printed in 1949. This book was almost my cookbook bible. It is still one of my favorites.

 

 

 

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