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Down-Home Meat Loaf
SUBMITTED BY:
Daria Burcar
"Many people cringe when they hear the term 'meat loaf', but it's one of my favorite foods that Mom made while I was growing up. I love the ketchup topping, and the loaf freezes well. -Daria Burcar Rochester, Michigan"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 30 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 eggs, beaten
1/4 cup milk
2 cups soft bread crumbs
3/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 tablespoons prepared horseradish
1 1/2 teaspoons salt
1 teaspoon ground mustard
2 pounds ground beef
1/4 cup ketchup
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DIRECTIONS
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 1 hour. Spread with ketchup; bake 15-20 minutes longer or until a meat thermometer reads 160 degrees F and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months.
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REVIEWS
Reviewed on May 31, 2008 by
Mrs.Williams
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Mrs.Williams
May 31, 2008
This is THE meatloaf recipe that I always use. I love it. Simple and delicious!
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3 users found this review helpful
This is THE meatloaf recipe that I always use. I love it. Simple and delicious!
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Reviewed on Feb. 4, 2009 by KKH3
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KKH3
Feb. 4, 2009
I used egg whites instead of whole eggs, sour cream instead of milk, and hot sauce instead of horseradish. I also halved the bread crumbs and replaced them with extra onion (I don't like too many bread crumbs in my meatloaf--it makes it taste like it has too much filler). I also misread the ground mustard and used yellow mustard instead. It came out tasting very flavorful, more so than I thought! I will definitely make this again.
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