Bake a double batch on Sunday, then stick one in the freezer for another time. One meatloaf should last two nights if you serve it with sides—leftovers are great for sandwiches on Tuesday. (my mom's recipe)
1 1/2 lbs meatloaf mix - pork/beef/veal, or just regular ground round
2 eggs, beaten with fork
small yellow onion or half of a medium onion, chopped
1/2 to 2/3 cup plain breadcrumbs
1 tablespoon mustard
can of seasoned Italian tomato sauce (15 oz)
Kosher salt/pepper to taste
Place meat, eggs, onion, breadcrumbs, mustard and salt/pepper in large bowl. Add 1/4 cup of the tomato sauce, reserving the rest. Mix well with a wooden spoon or clean hands—I find this is easiest. Place mixture in loaf pan and pour the rest of the tomato sauce on top.
Bake in preheated 350 degree oven for 1 1/2 hours or until done. (You might want to slice into the middle and check it, or use a meat thermometer.) I like to serve with Ore-Ida Crispy Crowns and peas.
*For sandwiches: Warm leftover meatloaf slightly in the microwave while toasting white bread, spread with a little mayo and a bit of black pepper, add slice of meatloaf. Slice into triangles for easier eating. Add chips on the side.
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