FORTY-SIX ENTER RECIPES IN MISSOURIAN'S MEATLOAF LOVERS' CONTEST

Magnificent Microwave Meatloaf

1 8 oz. can tomato sauce

1/4 cup brown sugar

1 tsp. prepared mustard

2 eggs, slightly beaten

1 medium onion, minced

2 lbs. ground beef

2 slices bread, cubed

1 1/2 tsp. salt

1/4 tsp. pepper

Combine tomato sauce, brown sugar and mustard. Set aside. Combine eggs, onion, bread, ground beef, salt and pepper. Add 1/2 of the tomato mixture to the ground beef and mix well. Place in microwave ring pan and place remaining sauce on top. Cook for 12-14 minutes. Let stand for 5 minutes to set. Serve.

This recipe combines readily off-the-shelf ingredients for a truly magnificent meatloaf. The leftovers make great meat sauce for spaghetti.

Jane Perry

Cape Girardeau

Meatloaf

1 pound hamburger

1 egg

1/2 cup mustard

1/3 cup ketchup

1 package Lipton Onion Soup Mix

1 cup Old-Fashioned Quaker Oats

(optional: chopped onions, pepper to taste)

Mix all together. Top with ketchup. Bake 375 degrees from 45 minutes to 1 hour.

I really never measure ingredients, I just throw in a bowl so may need to adjust amounts to taste.

Terri Boone

Cape Girardeau,

Quick and Easy Meatloaf

1 can cream of mushroom soup

2 lbs. ground turkey or ground hamburger (I use ground turkey because it's healthier)

1 pkg. dry onion soup

1/2 cup dry bread crumbs

1 egg, beaten

2 Tbsp. applesauce

1/4 cup water

In large bowl mix beef or turkey, onion soup, crumbs, eggs and applesauce. Firmly shape meat mixture in 8x4 loaf pan.

Bake 350 degrees for 1 1/2 hours. Reserve 2 tablespoons drippings. Heat remaining soup, water and reserved drippings. Spoon over meatloaf.

Serves 8.

Dorothy Berkbigler

Perryville

Meatloaf

1 1/2 lbs. ground beef

1 cup medium cracker crumbs

2 eggs (beaten)

1 8 oz. can or 1 cup seasoned tomato sauce

1/2 cup finely chopped onions

2 Tbsp. chopped green peppers

1 1/2 tsp. salt

Mix the above ingredients. Bake at 325 degrees for 45 minutes

Allene Glueck

794-2469

Favorite Microwave Meatloaf

1 8 oz. can tomato sauce

1/4 cup brown sugar

1/4 cup vinegar

1 tsp. prepared mustard

1 egg, lightly beaten

1 medium onion, minced

1/4 cup crushed cracker crumbs

2 lbs. ground beef

1 1/2 tsp. salt

1/4 tsp. pepper

Combine tomato sauce, brown sugar, vinegar and mustard in small bowl. Set aside.

Combine egg, onion, cracker crumbs, ground beef, salt and pepper in a bowl. Add 1/2 cup of the tomato mixture and blend thoroughly. Shape into an oval loaf and place in an oblong dish suitable for microwave. Make a depression in top of loaf. Pour remaining tomato sauce over top of meat.

Cook, uncovered, on high for 25 to 30 minutes, or until center is cooked.

Cover meat and let stand 10 minutes before serving.

6 servings.

Carol Bierschwal

Cape Girardeau

The Eat More But Don't Gain More Meatloaf

This meatloaf was designed to cut down on the high fat and cholesterol levels found in many meatloaf recipes and to avoid the high spice and acid level created by the use of tomato sauce

1 lb. ground round

1 egg, well beaten

1/2 cup chopped celery

1/2 tsp. garlic salt

1 lb. ground turkey

1/2 cup Italian bread crumbs

1/4 cup chopped onion

Bead molasses and water

Blend the beef and turkey together before any other ingredients are added. Add in this order: celery and onions, then the egg, and finally the bread crumbs and garlic salt.

When ingredients are well mixed, form into a loaf and place in a microwave pan. Mix 1/2 tsp. bead molasses and 1 tsp. of water and brush the top of the loaf with this mixture. When the meatloaf has been cooked in the microwave this gives the top a browned look.

Insert the microwave oven temperature probe into the meatloaf, cover with plastic wrap, and place in microwave oven. Plus in the probe, set the temperature to 160 degrees and turn on the microwave. It should cook in about 20 minutes. Let it set for five minutes, remove meatloaf to a dish and you can make gravy in the pan you used for the meatloaf. To cut down on the fat in the gravy, chill the pan until fat coagulates and can be lifted off before making gravy.

David Kaempfer

Cape Girardeau

My Favorite Meatloaf

1 pound ground beef

1/4 pound ground veal

1/4 pound ground pork

1 1/2 cups corn flakes

1 cup V-8 juice

1 egg

1/2 medium onion, chopped

1/2 tsp. salt

1/4 tsp. each: pepper, celery salt, garlic salt, dry mustard, sage

1 Tbsp. Worcestershire sauce

Preheat oven to 350 degrees. Mix all ingredients together well. Put into ungreased 9x5 loaf pan, patting into shape. Bake 1 1/2 hours.

(Note: If you want, you can bake potatoes that have been scrubbed and pricked with a fork in the oven at the same time as the meatloaf.)

Darlene A. Duben

Cape Girardeau

Meatloaf

Simple but good

1 lb. lean ground beef

1/4 lb. pork sausage (unseasoned)

chopped up small onion

6 square crackers (crushed)

1 egg

1 pint tomatoes and juice (save 2 tomatoes from can for topping)

Mix all ingredients together and mix.

Spray loaf pan with Pam

Put meatloaf in pan and top with 2 tomatoes and 2 or 3 slices green pepper.

Heat over 350 degrees and bake 1 hour or until toothpick comes out clean.

After meatloaf is cooked use juice for gravy. Very good for meatloaf or use on mashed potatoes.

Mary Dunham

Cape Girardeau

Meatloaf

2 lbs. ground beef

1 chopped onion

1 tsp. Italian seasoning

2 eggs

1/2 cup bread crumbs in 1/2 cup milk

dash garlic powder

3/4 green pepper

Mix together and top with ketchup. Bake about 1 1/2 hours at 350 degrees.

I learned this recipe when I baby-sat for Mrs. Warren E. Hearnes when I was a teen-ager in 1954.

Darlene Ferguson

Cape Girardeau

Company meatloaf with onion and mushroom sauce

2 1/2 lbs. ground sirloin or lean ground beef

1 lb. sweet Italian sausage, casing removed

2 large Spanish onions

2 leeks (white part only) rinsed and chopped

2 celery stalks

6 large garlic cloves

2 medium carrots

1 cup heavy cream

1 cup plain bread crumbs

4 extra large eggs, lightly beaten

2 tsp. black pepper

1 tsp. dry mustard

1 tsp. dry basil

1 tsp. minced Rosemary or 1/2 tsp. dried

1 tsp. salt

1 Tbsp. dried oregano

1 Tbsp. Jamaican Pickapeppa Sauce (optional)

4 oz. salt pork, rind removed cut in 3 slices

1 lb. beef back ribs

Onion mushroom sauce

1 extra large Spanish onion thickly sliced

3 Tbsp. butter

1/2 lb. mushrooms thickly sliced

1 cup dry wine (white)

1 6 oz. condensed can beef consomme

1 Tbsp. tomato paste

3 3/4 oz. brown gravy mix (package)

1/2 cup cold water

2 Tbsp. heavy cream

1 Tbsp. port wine

1/8 tsp. black pepper

1/4 cup chopped parsley

Heat oven to 350 degrees. Lightly oil 10x13 roasting pan. Process ground sirloin in food processor for 15 seconds. Place in bowl and set aside. Process sausage 15 seconds and add to sirloin.

In food processor, chop onions, leeks, celery, garlic and carrots. Add half of vegetables to meat mixture

In another bowl combine cream and bread crumbs, stir and set aside.

Add eggs, herbs, spices, hot sauce and bread crumb mixture to vegetable and meat. Mix well.

Form meat mixture into loaves 1 1/2 inches apart. Place salt pork on top of meatloaf, and surround it with beef ribs.

Put in oven 30 minutes. Put remaining vegetables around meat loaf and ribs. Bake 1 1/2 hours or until done. When done discard bones using 2 spatulas. Let sit 15 minutes before you slice it. Remove from pan. Make sauce when meatloaf is cooking.

Saute onion in butter 3 to 4 minutes. Add mushrooms and saute 10 minutes. Set aside.

Place roasting pan on stove with all the drippings, add wine and simmer 10 to 12 minutes, stirring well.

Use a strainer and strain into a small bowl pressing vegetables with back of spoon and squeeze. Let stand 5 minutes. Skim off grease. Pour remaining juice into pan with mushrooms. Stir in consomme and tomato paste, turn heat to medium high.

In jar stir gravy mix and cold water. Shake well, add gravy to saucepan. When it bubbles reduce it and simmer 2 to 3 minutes. Add cream and port wine. Simmer 2 minutes. Add black pepper.

Slice meatloaf putting sauce over each slice. Garnish with parsley and serve.

Mrs. Lavene Hartley

Cape Girardeau

Sandy's Meatloaf

1 lb. ground chuck

1 egg

1 cup cracker crumbs

1 medium onion, chopped

1/2 cup ketchup

1/2 tsp. prepared mustard

1 Tbsp. Heinz 57 Sauce

2 Tbsp. barbecue sauce

1 dash pepper sauce (Tabasco)

salt and pepper to taste

Form into loaf in a greased square quarter size Pyrex dish. Bake at 350 degrees for 1 hour. Remove from oven. Drain any grease from around sides. Lay slice of bacon across top and cover with glaze. Place back in oven for an additional 15 minutes. Remove and let cool some before slicing.

Glaze:

3/4 cup ketchup

dash prepared mustard

1/2 cup brown sugar

1/2 tsp. cinnamon

Sandy M. Scifers

Cape Girardeau

Linda's Meatloaf

1 1/2 lbs. ground chuck

1 envelope Lipton Onion Soup

3/4 cup oatmeal

1 can Hunt's Tomatoes with Jalipeppers or Rotel, diced

2 eggs

salt and pepper, a little

Mix together. Spray an 8x8 pan with Pam. Put meatloaf in pan. Bake 45 minutes at 350 degrees.

Mix 1 can Campbell's Tomato soup and 3 Tbsp. sugar. Pour on top of meatloaf. Bake 15 minutes more

Linda Haman

Cape Girardeau

Prize Winning Meatloaf -- Best Ever!

1 cup tomato juice

3/4 cup Quaker oats

1 egg (or egg white)

1/4 cup chopped onions

1/2 tsp. salt (optional)

1/4 tsp. pepper

1/2 lb. pork sausage

1 1/2 lbs. lean ground beef

Heat oven to 350 degrees. Combine all ingredients except sausage and ground beef; mix well. Add ground beef and sausage, mix thoroughly.

Press into a square pan, make a loaf shape of all ingredients. Put some ketchup on top of meatloaf and a small amount of water in pan. Bake 1 hour. Drain, let stand 5 minutes.

8 servings

Mrs. Louise Howes

Cape Girardeau

Hot and Spicy Old-Fashioned Meatloaf

Ingredients:

1 lb. lean ground beef

1/4 lb. bulk sausage

1 can tomato sauce (8 oz.)

1 egg

2 tsp. Hot & Spicy Mrs. Dash

1/2 cup ketchup

1 slice white bread

1/4 cup milk

1 clove garlic, chopped

1 medium onion, chopped

1 small green pepper, chopped

1/2 small Jalapeno pepper, chopped

1 cup water

Cook chopped onion, garlic and pepper in 1 cup water until tender. (can be done in microwave, if desired.) Drain.

Soak bread in milk and crumble. Mix all ingredients except ketchup in large bowl. Pat into meatloaf pan. Spread 1/2 cup ketchup over top.

Bake in 350 degree oven for 45 minutes to 1 hour. Cool slightly before slicing.

Peggy J. Barks

Scott City

Stuffed Meatloaf

1 1/2 lbs. ground beef

1/2 lb. ground turkey

1 Tbsp. minced onion

2 Tbsp. horseradish

1 egg, beaten slightly

1 tsp. salt

1/8 tsp. pepper

Combine all ingredients; blend.

Pat mixture into bottom and sides of 9x5x3 loaf pan to thickness of 3/4 inch.

Stuffing:

4 cups mashed potatoes

2 Tbsp. minced pimento

1/2 tsp. salt

1 tsp. paprika

2 Tbsp. minced green pepper

1/4 cup milk

2 egg yolks, beaten

Combine ingredients, blend. Pack into meat-lined pan. Score top with tines of a fork. Bake 1 hours at 375 degrees. Serves 8.

Variations:

1/2 chopped peanuts may be added to potatoes.

Grate yellow cheese over potatoes before baking.

Joanna Krone

Cape Girardeau

Secret Recipe Meatloaf

Ingredients:

2 lbs. ground chuck

1 envelope dry herb and garlic soup mix

1 envelope dry onion soup mix

2 eggs

2 Tsbp. Worcestershire sauce

1 cup bread crumbs

1/2 cup thick and chunky salsa

1/2 cup BBQ sauce (any flavor)

Directions:

Mix all ingredients except BBQ sauce together in a large mixing bowl. Put into loaf pan and shape or put into muffin pan to make mini loaves. Baste top with BBQ sauce. Bake at 350 for about an hour. (Bake mini loaves 40-50 minutes.) Yield: 1 large loaf or 12 mini loaves.

Shannon R. Reppert

Cape Girardeau

Saucy Topped Meatloaf

1 to 2 lbs. ground beef

1/2 to 1 cup soft bread crumbs or oats

1 can (8 oz.) tomato sauce

1 Tbsp. Worcestershire sauce

1/4 tsp. pepper

1 to 2 tsp. salt

1 egg (optional)

1/2 cup chopped onion

2 Tbsp. vinegar

2 to 3 Tbsp. brown sugar

1 Tbsp. mustard

1 tsp. Worcestershire

Combine ground beef, bread crumbs or oats and onions. Add 1/2 of the tomato sauce, egg, 1 Tbsp. Worcestershire, salt and pepper. Mix lightly but thoroughly and lightly pack into a 9x5 loaf pan.

Mix the rest of the tomato sauce, brown sugar, vinegar, mustard and 1 tsp. Worcestershire. Take your little finger and punch several holes in meatloaf, then pour this mixture over meatloaf. Bake in slow oven (325 degrees) for 1 1/2 hours.

Serves 6 to 8.

Laverne Spencer

Cape Girardeau

Meatloaf

1 1/2 lbs. ground beef

3 slices of bread (soaked in milk)

1 chopped onion

2 eggs

1 tsp. salt

1/4 tsp. pepper

1/2 cup tomato sauce

Mix and bake at 350 degrees about 45 minutes

Sauce

1/2 cup brown sugar

2 Tbsp. prepared mustard

1 tsp. Worcestershire Sauce

2 Tbsp. ketchup

Put 1/2 of sauce in meatloaf, baste with the rest while baking.

Mabel Guth

Jackson

Meatloaf

2 lbs. hamburger

1/2 cup grated carrots

1/2 cup celery

1/4 cup onion

1/2 cup wheat germ or bread crumbs

1 1/2 tsp. Worcestershire Sauce

1 1/2 tsp. salt

2 eggs

1/8 tsp. poultry seasoning

Mix all ingredients, shape in loaf, top with ketchup and bake at 350 degrees 1 hour and 15 minutes.

Mrs. Concordia Voepel

Altenburg

Meatloaf Supreme

2 eggs, slightly beaten

3/4 cup milk

1 1/2 tsp. salt

1/4 tsp. black pepper

1 1/2 tsp. Worcestershire Sauce

1/4 tsp. garlic powder

1 1/2 cups soft bread crumbs

1 1/2 lbs. ground chuck

1/2 cup chopped onions

1/4 cup sliced stuffed olives (divided)

Mix all ingredients in large bowl, reserving 8 to 10 slices of the stuffed olives for garnish.

Pack lightly into greased 8 1/2x4 1/2 loaf pan. Make grooves of diamonds or squares on top of loaf. Press the reserved olive slices in the diamonds or squares.

Bake at 350 degrees for 1 hour plus 20 minutes. The last 20 minutes of baking, glazed with the following.

Glaze

1/4 cup ketchup

2 Tbsp. brown sugar

1 tsp. prepared mustard

Mix well. Set aside until time to put on the meatloaf.

Let meatloaf stand about 10 minutes before slicing into servings.

Any left over is very good served cold as a sandwich.

Mrs. Sarah Schulte

Jackson

Charlie's Favorite Meatloaf

1 lb. very lean ground beef

10 fat free crackers, crushed

2 egg whites

1 10 oz. can diced tomatoes and chilies, drained

1 small onion, chopped

1 1/2 tsp. chili powder

1/3 cup salsa

1/2 cup shredded cheddar cheese, fat free

1 pkg. onion soup mix

Preheat oven to 375 degrees.

Mix ingredients well, place in a prepared loaf pan. Bake 1 hour.

Topping:

3 Tbsp. honey

4 Tbsp. ketchup

2 Tbsp. mustard

Mix well, top baked meatloaf and bake additional 15 minutes.

Makes 4 servings

Calories per serving, 388

Fat per serving, 8 grams

Charles and Diana Lawson

Whitewater

Meatloaf

1 1/2 lb. ground beef

3/4 cup rolled oatmeal (uncooked)

1/4 cup chopped onion

1 1/2 tsp. salt

1/4 tsp. pepper

1 egg (beaten)

3/4 cup milk

Sauce:

1/3 cup ketchup

2 Tbsp. brown sugar

1 Tbsp. prepared mustard

Heat oven to moderate (350 degrees).

For meatloaf, combine all ingredients; mix thoroughly. Pack firmly into loaf pan. Combine all ingredients for sauce and pour over meatloaf. Bake in preheated oven for 1 hour. Let stand 5 minutes before slicing.

8 servings

Rose Mary Arnzen

Leopold

Everyday Meatloaf

2/3 cup dry bread crumbs

1/2 to 1 cup milk

1 lb. ground beef

1 beaten egg

1/4 to 1/2 cup chopped onions

1 tsp. salt

1/4 tsp. pepper

Soak bread crumbs in milk; add meat, eggs, onion and seasonings; mix well. Form in loaf in casserole dish. Cover with sauce of 3 Tbsp. brown sugar, 1/2 cup ketchup, 1 tsp. dry mustard. Bake in moderate oven (350 degrees) 45 minutes to 1 hour.

Verla Klaus

Friedheim

Meatloaf

Sauce:

1/2 cup ketchup

1/3 cup brown sugar

1 1/2 tsp. mustard

Mix and set aside.

1 1/2 lbs. ground beef

2 eggs

1 cup corn flakes

1/2 tsp. pepper

1 1/2 tsp. salt

1 medium onion, chopped

Mix the mixture of ground beef and mix your sauce and add 1/2 to the meatloaf mixture and the other half goes on top when meatloaf is almost done.

Bake 350 for 1 hour.

Mrs. Gladys Lawrence

Cape Girardeau

Plain Meatloaf

1 lb. ground beef or turkey (I use turkey)

1/2 cup milk

1/2 cup oats, uncooked

1 egg

2 Tbsp. dry onion

3/4 tsp. salt

1/4 tsp. pepper

1 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Combine all ingredients and mix well. Press firmly into ungreased 8x4x2-inch pan. Spread top with ketchup. Bake for 1 hour.

Let stand 5 minutes before slicing. Makes 6 servings

Dortha J. Strack

Cape Girardeau

Divine Meatloaf

Meatloaf:

1 to 2 pounds of ground chuck

1 egg (2 if preparing a large meatloaf)

1 cup crushed crackers (fresh or stale, doesn't matter)

1/2 cup chopped onion

1/4 cup chopped sweet pepper

1/2 tsp. garlic powder (fresh is best if you have it)

1/4 tsp. salt

1/4 tsp. black pepper

3 dashes hot sauce

8 oz. cheese (cheddar, mozzarella, provolone, your choice)

1/2 cup ketchup

Mix all of the above ingredients well. Set aside.

Using a large iron skillet, spray with cooking spray. Place half of the "meatloaf" in skillet. Shape into an oval shape and flatten. On top of this layer cheese to cover top. Take remaining "meatloaf" and shape onto the top. You should now have a large "loaf."

Place in oven and bake on 375 degrees for about 45 minutes. After about 45 minutes remove meatloaf from oven. Cut slits in the top of the meatloaf being careful not to slice more than 3/4-inch down. Pour meatloaf sauce (see recipe following) on top. (You may want to drain some of the drippings from the skillet at this time.) Place back in the oven and continue baking for at least 15 minutes. Check to be sure meatloaf is done in the middle prior to serving.

Sauce recipe:

1 cup ketchup

1 Tbsp. mustard

1/2 cup brown sugar

Mix together and pour on top of meatloaf as instructed above.

The above measurements are not exact, I usually don't measure when cooking.

Pamela McQuay

Cape Girardeau

Carole's Meatloaf

1 1/2 lbs. hamburger (ground round eliminates a lot of fat)

2 large eggs

1 cup uncooked oats

1 cup chopped green pepper

1 cup chopped onion

1 8 oz. can tomato sauce

1/3 package dry Lipton onion soup mix

1 tsp. black pepper

1/2 tsp. salt

Mix all ingredients together except 1/3 can of the tomato sauce, and place in a 7x11 pan (spray the pan with a vegetable spray). Put the remaining 1/3 can of tomato sauce on top of the meatloaf and spread over the entire area. Bake at 350 degrees for one hour. (This might vary, depending on the oven.)

Carole Martin

Cape Girardeau

Michelle's Meatloaf

1 1/2 lb. hamburger

2/3 cup quick oats (uncooked)

1/2 cup ketchup

1 egg, beaten

1 medium onion (chopped small)

1/2 large green bell pepper (chopped small)

1 1/4 tsp. salt

1/4 tsp. pepper (black)

Mix all ingredients well. Bake in loaf pan at 350 degrees for 1 1/2 hours. Pull meatloaf from oven 10 minutes before it's done.

Mix together:

1 cup ketchup

1/2 cup brown sugar

Spread this mixture over top of meatloaf, return to oven for 10 minutes. Remove.

Michelle Nanney

Jackson

Best Ever Meatloaf

1 1/2 lb. ground chuck

1 egg, beaten

1/8 tsp. celery seed

1/8 tsp. salt

2/3 cups mild cheddar flavored cracker crumbs (Krispy brand)

1/2 cup chopped yellow onion

1 tsp. coarsely ground black pepper

1/8 tsp. thyme

1 12 oz. can tomato sauce

Put ground chuck in a medium size mixing bowl, add rest of the ingredients and mix well. Spray medium baking dish with cooking spray. Pat meatloaf mixture into loaf or round form 2 1/2 inches thick. Make 5 to 6 holes in meatloaf. Pour tomato sauce over top of meatloaf and into each hole.

Bake at 370 degrees for 45 minutes.

Carol Ryan Cannon

Chaffee

Meatloaf

3 lbs. ground beef

1 package crackers

1 medium onion

2 eggs

1 can cream of mushroom soup

1 can cheddar cheese soup

1/2 cup green pepper

1/2 cup ketchup

1 tsp. salt

1 Tbsp. pepper

Mix ground beef, eggs, crushed crackers, onion, mushroom soup, 1/2 can cheddar cheese soup, green pepper, ketchup and salt and pepper. Mix together with hands and place in large pan. Shape into meatloaf. Spread remaining cheddar cheese soup on top of meatloaf. Cover with foil and bake at 350 degrees for 2 1/2 hours. Uncover and top meatloaf with ketchup and bake for 1/2 hour at 350 degrees.

Debbie Schrock

Cape Girardeau

Meatloaf

1 lb. ground beef

1/2 lb. pork sausage

2 eggs, beaten

1/4 cup chopped onion

1 or 2 pieces chopped celery

1 tsp. salt

1/4 tsp. black pepper

1/8 tsp. sage

1 cup tomato sauce

3/4 cup cracker crumbs

Combine all ingredients and pack firmly in a loaf pan. Put 2 or 3 slices of lean bacon on top and cover with hot ketchup. Bake in 350-degree oven for 1 hour.

Doris Dickerson

Cache, Ill.

Pat's Meatloaf

Ingredients:

2 lbs. ground chuck

1 pkg. of crushed saltine crackers

salt to taste

pepper to taste

1 tsp. dried mustard

1 Tbsp. horseradish

1 pkg. Lipton onion soup mix

2 eggs

1/4 cup ketchup plus

1/4 cup milk

Directions:

Preheat oven to 375 degrees. Cover a 13x9-inch cake pan with aluminum foil. Wash hands. Mix all ingredients (including ketchup) in large mixing bowl by hand. Mold into the shape you like and place in cake pan. Bake for 50 minutes then cover top of meatloaf with ketchup and cook for another 15 minutes.

Pat Whistler

Chaffee

Meatloaf

3 lbs. ground beef

salt and pepper to taste

6 slices bread, moistened in 1 cup milk

3 eggs

1 green pepper

1 large onion, chopped

1/4 cup chili sauce or barbecue sauce

1 Tbsp. Worcestershire sauce

Mix all 10 ingredients. Shape into large loaf, place in shallow pan (9x13). Cover meatloaf with cracker or corn flake crumbs. Put 2 Tbsp. of water in pan. Now pour sauce over loaf and crumbs.

Sauce:

1 cup water

1 cup ketchup

2 Tbsp. vinegar

4 Tbsp. sugar

2 Tbsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

Bake in oven 325 or 350 degrees for 1 1/2 to 2 hours.

Janice Devore

Cape Girardeau

Cheesy Mex/Meatloaves

4 lbs. ground beef

3 cups tomato juice

1 small can tomato paste

3 large eggs (beaten)

1 cup salsa (1/2 cup extra can be added if desired)

1/2 cup cheddar cheese (shredded or grated)

2 cups bread crumbs

1 Tbsp. salt

1 1/2 tsp. pepper

1 1/2 Tbsp. onion flakes

Combine all ingredients in large mixing bowl. Shape into 2 large loaves or 8 individual mini-loaves. (Our family fights over the end crusts, so they prefer the individual loaves.)

Bake at 350 degrees for 1 hour and 15 minutes for large loaves and 45 minutes for the mini-loaves. During the last 5 minutes, cover meat with ketchup and sprinkle a little more cheddar cheese on top. Bake an additional 8-10 minutes.

Barb Burroughs

Altenburg

Quick 'N Easy Meatloaf

1 lb. ground chuck or ground turkey

1 pkg. dry onion soup mix

1 small can Milnot

1 egg

2-3 slices low-fat bread, break into crumbs

(2 Tbsp. ketchup optional for topping)

Mix all ingredients (except ketchup if used).

Bake at 350 degrees for about 1 hour.

This meatloaf is good and moist and can be a low-fat favorite by leaving out the egg yoke and using ground turkey and the lowfat bread

Myrna Cheek

Morley

Meat and Cheese Loaf

1 lb. ground beef

3/4 cup diced cheese

1 egg, beaten

1 small onion

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. paprika

1 1/2 cups milk

1/2 cup dry bread crumbs

Combine ingredients in order given. Mix well. Press into greased loaf pan. Bake at 350 degrees for 1 hour.

Mrs. Jane Gihring

Altenburg

Meatloaf

1 1/2 lbs. chopped meat

1/4 cup ketchup

1/2 tsp. onion powder

1/3 cup milk

2/3 cup seasoned bread crumbs

salt and pepper to taste

1 egg

Preheat oven to 350 degrees. Beat egg. Add milk, ketchup, seasonings and bread crumbs. Mix well. Mix in meat with fork until well blended. Empty mixture into loaf pan(s) and bake about 25 minutes. Let it set about 5 minutes before serving.

Sprinkle seasoned bread crumbs after raking fork across top of meatloaf (lengthwise). Gives crunchy effect.

Chris Pagano

Jackson

Mom's Meatloaf

Meatloaf:

1 1/2 lbs. ground beef

3 slices soft white bread (torn into very small pieces)

1 cup milk

1/2 cup chopped onion

1 egg (beaten)

1 tsp. salt

1/4 tsp. pepper

Topping:

1/2 cup ketchup

1/3 cup brown sugar

1 1/2 Tbsp. prepared mustard

2 Tbsp. cider vinegar

1/2 tsp. ground nutmeg

Mix all meatloaf (not topping) ingredients thoroughly. Press into a 9x5x3-inch loaf pan or shape into a loaf.

Mix topping ingredients together in sauce pan and bring to a boil. Pour over meatloaf.

Bake uncovered at 350 degrees for 1 1/2 hours.

Remove from oven and drain excess fat.

Simple and the best taste.

Donna Telle

Uniontown

Easy Meatloaf

1 1/4 lb. ground beef

1/4 lb. pork sausage

2/3 cup bread crumbs

2/3 cup milk

2 eggs, well beaten

1/4 cup grated onion

1 tsp. salt

1 tsp. dry sage, optional

1/2 tsp. pepper

Soak bread crumbs in milk, add beaten eggs. Add onion, salt, sage, pepper, mix well. Add ground beef and sausage. Mix well.

Place in 5x9-inch loaf pan. Bake in 350-degree oven 1 hour. Serves 8 or 10 people.

Tomato ketchup and bread or cracker crumbs can be spread over top.

Vera Wagner

Jackson

"Easy," "Delicious," "Failproof" Meatloaf

1 lb. ground beef

1 pkg. meatloaf seasoning

1/4-1/2 green pepper and onion, chopped fine

1/2 cup oatmeal

8 oz. can tomato sauce

1 egg

salt and pepper

Best to mix up at least an hour ahead to allow flavors and seasonings to blend. Can coat top and sides with 1/2 cup ketchup and 2 Tbsp. brown sugar.

Bake about an hour at 350 degrees.

Option: Cover loaf with bacon

Tina Cusumano

Cape Girardeau

Marvelous Meatloaf

1 1/2 cups Old-fashioned oats (do not use the quick cook type)

2 eggs, beaten

1/8 cup evaporated milk

2 Tbsp. prepared mustard

2 Tbsp. ketchup

2 Tbsp. Worcestershire sauce

2 Tbsp. brown sugar

3 Tbsp. liquid smoke

1 box Lipton Recipe Secrets Beefy Onion soup mix, using both packets in the box

2 lbs. ground chuck

Combine all ingredients except the chuck in a large bowl. Mix well and let sit for 15 minutes. Combine meat and mix thoroughly by hand. Shape into a loaf and pour enough ketchup over the top to cover top surface. Spread evenly with a knife and bake at 350 degrees for 1 1/4 hours or until center is done. Baking time may vary with different ovens.

Will serve 4-6 people. Everyone will ask for seconds so make extra if you want leftovers for sandwiches the next day.

Jeane Godwin

Jackson