I like experimenting with everyday recipes to see how they can be tweeked. This recipe went over real big with friends & family. I've also served it as meatloaf sandwiches & used Thousand Island salad dressing as the sandwich spread. Yum!
- 3-4 slices dark rye or pumpernickel bread
- 1/4 C milk
- 2 med or lg eggs
- 1 pkg beefy onion soup mix
- white pepper to taste
- 1/2 tsp Beefer Upper gravy base condiment or
- Kitchen Bouquet will work as well
- 3-4 tbl catsup
- 1-2 heaping tsp His Nibs or other dark mustard
- 1 to 1 1/2 lbs ground chuck or sirloin
- extra catsup & Worcestershire sauce for topping
- Heat oven to 375 degrees Fahrenheit
- In a large mixing bowl soak the bread in milk until very soft.
- Add the eggs, soup mix, pepper, Beefer Upper, catsup and mustard.
- Mix well.
- Break up the ground meat and with clean hands mix it into the wet ingredients until well blended. At this point, you may store it covered in the refrigerator for several hours or until next day to let flavors develop. I will mix it up in the morning & bake it in the evening; you get the idea.
- Form the loaf into a meatloaf pan
- Mix together 1/4 C catsup & a good tablespoon of Worcestershire & spread over the loaf, either at start of cooking or the last 10 minutes of cooking, as you prefer.
- Bake at 375F for 30 minutes. Turn oven down to 325F, rotate the pan, add more topping if desired. Cont to cook for 30 to 45 minutes or until loaf is firm. Remove, cover & let rest 10-15 minutes to let juices absorb back into the meat. You may add your favorite brown or tomato gravy when serving, as you prefer.
|Amount Per Serving||%DV|
|Serving Size 192g|
|Recipe makes 4 servings|
|Calories from Fat 279||68%|
|Total Fat 30.89g||39%|
|Saturated Fat 11.77g||47%|
|Trans Fat 1.74g|
|Total Carbs 4.62g||1%|
|Dietary Fiber 0.1g||0%|