Ingredients
1 1/2 lb lean ground beef
8 oz tomato sauce
1 cup soft bread crumbs
1 small onion, finely chopped
1 egg, slightly beaten
2 tsp worcestershire sauce
1 tsp dried thyme leaves
1/2 tsp garlic salt
1/4 tsp pepper
1 tbsp packed brown sugar
1 tsp dry mustard
Directions
By shaping the ground beef mixture into small, two-serving loaves,
baking time can be reduced by 30 minutes. Gentle handling when mixing
the ground beef with the other ingredients will ensure a moist,
tender meatloaf.
Preparation and cooking time: 1 hr.
1. Heat oven to 350 F. Reserve 1/4 cup tomato sauce. In large bowl,
combine ground beef, remaining tomato sauce, bread crumbs, onion, egg,
Worcestershire sauce, thyme, garlic salt and pepper, mixing lightly
but thoroughly.
2. Divide mixture into thirds and shape to form three loaves, each
about 1-1/2 inches thick; place on rack in open roasting pan. Combine
reserved tomato sauce, brown sugar and mustard; spread over top of
loaves.
3. Bake in 350 F oven 40 to 45 minutes or until no longer pink and
juices run clear. To serve cut each meatloaf into 1-inch thick slices.
Cook's tip: To make soft bread crumbs, place torn bread slices in food
processor, fitted with steel blade, or blender container. Cover;
process 30 seconds, pulsing on and off, until fine crumbs. One and a
half slices will yield 1 cup soft bread crumbs.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 6 servings
Classic Meatloaf Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to prove the history of recipes far back into the distant past, at least as far back into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Moving our culinary historical trip onwards, there are two interesting books dating from the 14th Century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is popular today, but instead recipes for the types of food prepared by the chefs of the nobility of the time. When we get to the 20th century, cooking books were in high demand, mostly due to more people being able to read, people having more free time and a general increase in wealth. |
We hope you enjoy this Classic Meatloaf recipe.
