Difference between revisions of "Meatloaf"
From Corbin Recipe Index
(Created page with "From the kitchen of: Dawn Corbin<br> 1 can Rotel Mexican Festival tomatoes<br> 1 c. bread crumbs<br> 3 eggs<br> 1/2 c. chopped onions<br> 1 tsp. salt<br> 1/2 tsp. ground pepp...") |
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Revision as of 16:10, 23 August 2015
From the kitchen of: Dawn Corbin
1 can Rotel Mexican Festival tomatoes
1 c. bread crumbs
3 eggs
1/2 c. chopped onions
1 tsp. salt
1/2 tsp. ground pepper
2 lb. ground beef
Preheat oven to 350°F. Mix first 6 ingredients with a wire whisk, then add meat mix by hand or with good strong spoon or spatula. Grease one loaf pan sides and bottom. Press into pan firmly. Bake for 1 hour and 15 min. Check with meat thermometer for doneness 170 -180°F. Cool at least 5 minutes before slicing. (I prefer cooling longer, because it slices better cold.) I refrigerate, slice, and reheat.
To reheat: Fry for a slight browned crust or microwave.
