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LOCATION: Recipes >> Beef Veal >> Meatloaf 18

Print this Recipe    Meatloaf 18


2 1/2 lbs. super-lean ground beef
2 medium yellow onions, grated
2/3 cup of your favorite spaghetti sauce plus more for topping
1 packet Lipton onion-mushroom soup mix
3-4 large cloves garlic, minced
2 eggs, beaten until mixed
2/3 cup Italian style bread crumbs
1 tsp. oregano
1 tsp. freshly grated pepper

Preheat oven to 375 F. Grate onions (not too finely) into a large
bowl. Add tomato sauce, soup mix, grated garlic, oregano, pepper,
and beaten eggs. Mix together. Add ground beef and bread crumbs
to mixture. Using your hands in a kneading motion, mix together,
scooping up from the bottom and then pressing down on top, until
just blended. Overmixing will result in a tough meatloaf. Spray
a wide casserole dish with non-stick spray. Form the meat mixture
into a lump. Place onto baking dish and form with hands into a
nice loaf. Pour tomato sauce on top until the loaf is well coated.
(Don't drown the poor meatloaf, and try to get most of the sauce
on the loaf and not around it.) Put baking dish in the middle of
the oven and bake, at least 40 minutes, checking for doneness

let it cool a bit before slicing.

Optional - if you want to get fancy, saute some green peppers,
mushrooms, and onions until firm-tender and then mix them into your
raw meatloaf mixture before baking.


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