Meatloaf
Note from old recipe card: Sept '00-good
- 1 lb gr beef
- 1/2 c bread or cracker crumbs (if not on diet)
- 1/2 tsp salt
- 1/2 tsp pepper (coarse ground)
- 1 onion, finely chopped (original recipe called for 1 TBS minced onion)
- 1/2 green pepper, finely chopped (optional--I prefer w/o)
- 1 1/2 tbsp horseradish
- 1 tbsp catsup
- 1 tbsp Worcestershire sauce
- 1 egg, beaten
- 1 tbsp EV Olive Oil
Topping
- 1/4 c b sugar (omit if on diet or just use 1/2 TBS or so)
- 1/4 c catsup
- 1/2 tsp mustard
Preheat oven. Saute onions and green peppers in olive oil til onions are brown/black. Mix all ingredients except beef and topping. Then mix in beef, and press gently but firmly into greased muffin tins or ungreased already coated tins. Mix topping ingredients and spread onto meatloaves.
Bake 350 20-30 min if using muffin tins. Makes 8 indiv. meatloaves. (Don't overfill tins...oil spills and smokes)
Note: Feb 25, '17--If doubling the recipe and having to cook on two different oven racks, the ones that start on the bottom rack and get transferred half way through to the top, are more done and topping is more cooked in (those are the ones I would prefer)...unless it was the baking pan...the regular muffin pan was the one that started on the bottom and Locklear's pan started on the top and had less browning on the sides...I also cooked them 15 min on each rack and maybe that was too long.
Note: April 30, '17--this recipe can be made using half ground pork and half beef--good