Meatloaf

← meats
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.

Alicia's gluten free variation:
(less egg and no bread crumbs)
1 can Rotel Mexican Festival tomatoes
1 egg
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. In ungreased muffin tin press into pan firmly. We used 1.5 normal size muffin tins. Bake for about 40 minutes. Check with meat thermometer for doneness 170 -180°F. Cool at least 5 minutes before removing from muffin tin.