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A Cookbook of Memories

Main Dishes

BASIC MEAT LOAF WITH VARIATIONS 
Emily Bennett, Kirkfield Park United, Winnipeg, MB

1 1/4 lbs. lean ground beef 1/2 cup tomato juice
1/2 lb. ground pork 1 medium onion, minced
3/4 cup rolled oats or dry bread crumbs 1 Tbsp Worcestershire sauce
2 eggs, beaten 1 tsp salt
1/2 cup milk Pepper to taste
Blend ingredients together. Pack firmly into 9x5 loaf pan. Bake at 350( for 1 hour or until juices run clear. Let stand 10 min. before serving.
Barbecue Meatloaf: Omit milk, tomato juice, and Worcestershire sauce. Add 1 cup barbecue sauce. Baste top of meatloaf with additional barbecue sauce during last 10 minutes of baking.
Italian Meatloaf: Add half of a chopped sweet green pepper, 1 clove minced garlic and 1/2 tsp each oregano and basil. Also, use all tomato juice instead of milk. When baked, top with Mozzarella cheese and let stand until melted.
Souped up meatloaf: Omit milk and tomato juice. Add 3/4 cup ketchup, 1/2 cup warm water, and 1 pkg. dry onion soup mix. Drape loaf with 4 strips bacon before baking, and pour 8 oz. tomato sauce over loaf.

 
 
 

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