"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Meatloaf Recipe

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This recipe for Meatloaf, by , is from The Ising Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Ising
Added: Wednesday, December 21, 2005


1 1/2 lbs of ground round
1/2 lb of pork sausage
2 cans of tomato soup
2 eggs
1 stick of saltine crackers. (May substitute 4 oz of mashed pork rinds or bread crumbs)
1 medium onion
1 packet of dry onion soup or meatloaf seasoning mix
1/8 tsp of pepper
1 tsp of salt
1/4 tsp Worcestershire sauce
1/8 tsp minced garlic
Enough baby carrots and 1" square diced potatoes for the number being served
1 tbsp of flour

Crush saltine crackers or pork rinds.
Beat eggs in large mixing bowl.
Combine 1/2 can of tomato soup with all other ingredients except potatoes, carrots and flour.
Form into 2 loafs and place them in a large casserole dish.
Microwave the potatoes and carrots together for 5 minutes.
Make a paste with the flour and a small amount of water.
Insert potatoes & carrots around the loaves.
Pour 1 1/2 cans of tomato soup around loaves and mix in the flour paste.
Add water until potatoes are covered.
Bake in 350 preheated oven until potatoes are done (approximately 1 hour)
Do not cover while baking.
Separate meat loaf, gravy, carrots & potatoes and serve

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
2 lbs of ground chuck may be used instead of the ground round and pork sausage.
Dick's suggestion: serve to less than 8 people so that there is left over meatloaf. Cold sliced meatloaf on rye bread with thin slices of onion and ketchup makes a great sandwich.




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