MOM'S MEATLOAF

SERVES 6

I admit that I make a different meatloaf than my mother, but this is very good and similar to what my grandmother made.

INGREDIENTS

2 pounds ground chuck

1 cup dry bread crumbs

3/4 cup finely chopped onion

1 tablespoon Worcestershire sauce

1 teaspoon yellow prepared mustard

1/4 cup unseasoned tomato sauce

2 teaspoons lemon juice

Salt and pepper to taste

2 eggs, lightly beaten

1/4 cup unseasoned tomato sauce

4 strips bacon

Preheat oven to 375° F. Combine the first 8 ingredients in a large bowl. Work with your hands until well combined. If it seems too dry, add more tomato sauce. If too moist, add more bread crumbs. Form into a loaf about 8 inches long and 4 inches wide. Place in the center of an 8x8-inch baking dish. Spoon the sauce over the top, then place the bacon slices across the sauce. Bake until thoroughly cooked, about 50 minutes. (Internal temperature should be at about 160°) Remove from oven and let stand about 5 minutes before slicing. If desired, make a gravy using the pan juices. Discard most of the grease first.

Notes: Mom sometimes adds a little dry onion soup mix to the beef for extra flavor. Just remember to cut down on the salt if you do.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.