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Date Posted: 07:28:23 02/22/06 Wed
Author: pep
Author Host/IP: 24-116-81-223.cpe.cableone.net / 24.116.81.223
Subject: Meatloaf

THE WORLD'S LAST MEATLOAF

2 pounds ground beef
1 tablespoon bacon grease or canola oil
1 cup onion, minced
3/4 cup celery, minced
3/4 cup bell pepper, minced
1 teaspoon garlic, minced
1/8 teaspoon thyme, dry
1/4 teaspoon oregano, dry
2 teaspoons steak seasoning (this is a seasoning in the author's book, but you may substitute your favorite seasoning mix for meat)
1 tablespoon salt
1 cup milk
1/2 cup ketchup
1 tablespoon Worcestershire sauce
3 eggs
1 cup bread crumbs, coarse

Preheat oven to 325 degrees.

Heat the bacon grease in a large skillet over medium heat. saute vegetables with salt and dry herbs until tender. Allow to cool.

Combine milk, eggs, Worcestershire and ketchup and mix well. Place ground beef, cooled vegetables and egg mixture into a large mixing bowl. Using your hands, squish the meatloaf until you have mixed everything together and all is well incorporated. Fold in the bread crumbs last.

Shape the meat mixture into the form of a loaf on a baking sheet. Using your hand, make an indentation down the center of the loaf (this is where the glaze goes). Bake 50 minutes.

While meatloaf is cooking make the glaze. Remove from the oven and spoon glaze down the center of the meatloaf and spread over the sides. Return meatloaf to rest 15 minutes before serving.

Yield: 8-10 servings.

Tomato glaze: Heat 1 teaspoon bacon grease or canola oil over low heat. Cook 1 teaspoon minced garlic and 1 tablespoon minced onion for 2 to 3 minutes. Add 1/4 cup brown sugar and stir till dissolved. Stir in 2 tablespoons yellow mustard, 1 tablespoon Worcestershire sauce and 1 cup ketchup and mix well.

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