Post by Jay on Aug 25, 2006 20:06:29 GMT -6
BOSTON MARKET MEATLOAF
1 egg
2 T. sour cream
2 T. ketchup
2 T. flour
1 package of onion soup mix, dry
1 (1 pound) package of ground sirloin
ketchup for coating the meatloaf
1/3 c. spicy V-8 Juice
Into blender put the first 5 ingredients exactly as given. Blend briefly until smooth.
In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf.
Bake in Pam-sprayed 2 pound, foil, loaf tin at 400° for 45 minutes. After first 15 minutes, coat top in ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes.
NOTE: If you double the recipe, be sure to double all ingredients and time as well, requiring almost an hour and a half total baking. If you make 2 small loaves, however, you do not double the baking time. (Leftovers freeze well to use in 3 months).
(Makes 1 small loaf and serves 2)
Jay (KY)
1 egg
2 T. sour cream
2 T. ketchup
2 T. flour
1 package of onion soup mix, dry
1 (1 pound) package of ground sirloin
ketchup for coating the meatloaf
1/3 c. spicy V-8 Juice
Into blender put the first 5 ingredients exactly as given. Blend briefly until smooth.
In medium bowl combine with beef. Mix well. Wet hands to shape into oval loaf.
Bake in Pam-sprayed 2 pound, foil, loaf tin at 400° for 45 minutes. After first 15 minutes, coat top in ketchup and add the V-8 Juice around the loaf; return to bake the remaining 30 minutes.
NOTE: If you double the recipe, be sure to double all ingredients and time as well, requiring almost an hour and a half total baking. If you make 2 small loaves, however, you do not double the baking time. (Leftovers freeze well to use in 3 months).
(Makes 1 small loaf and serves 2)
Jay (KY)