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Meat Loaf Recipe

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This recipe for Meat Loaf, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindie Black (Larry Hickey Sr.'s Sister)
Added: Tuesday, September 1, 2009


1 1/2 lbs lean ground meat
2 eggs
2-3 slices bread (I use wheat, but any type is probably fine)
1 onion, finely chopped
1 bell pepper, finely chopped
1 tsp. granulated garlic
1 tsp. black pepper (or to taste)
2-4 tsp. Worcestershire sauce (divided use)
1-4 dash Tabasco sauce (divided use)
salt (optional)
1 (8 ounce) can tomato sauce (divided use)
1-4 tbsp. ketchup (divided use)
2 slices bacon (optional, but really adds a lot of flavor)
water (to moisten bread)

Put meat in a large bowl and add eggs, chopped onion and bell pepper. Then add half the tomato sauce, ketchup, Worcestershire sauce and Tabasco. Add the spices. While holding the slices of bread, run cold water over them until wet - then squeeze them in your hand to get rid of excess water then add to meat. Now the fun part, use your hands to mix it all up - make sure it's really well mixed and that everything is evenly distributed. I don't use a loaf pan for this - I use a sheet pan or other baking pan, and shape the mixture into a loaf that's about 2 inches thick - and probably 4 inches wide. Lay the bacon strips side by side down the length of the loaf. Bake at 350°F for about 1 and half hours.

Sauce: While meat is baking, mix the remaining tomato sauce, Worcestershire, Tabasco and ketchup (I just leave half the tomato sauce in the can, then add the other ingredients to "refill" the can. (hope that makes sense). During last 20 minutes or so of baking, carefully pour off any grease that‘s in the bottom of the pan, you might need to use a spatula to hold the meat in place, with one hand, while you pour with the other. Then pour sauce over meat, continue baking for at least 20 more minutes.




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