Meat Loaf with Variations

Meat Loaf w/Variations

A hearty family meal, susceptible to many variations. The second day; slice it thin and make sandwiches on rye bread with sweet pickles.

2 C freshly made bread crumbs

1 onion, chopped fine

2 eggs, slightly beaten

2 lbs ground beef

2 T Worcestershire sauce

1-� t dry mustard

1-� t salt

� t freshly ground pepper

� C milk

Preheat the oven to 350� F. Butter a loaf pan. Combine all the ingredients in a large bowl; your freshly washed hands are the best tools for the job. Pat into the loaf pan and bake for 45 minutes.

Serves 8

Meat Loaf w/Parsley & Tomato

Omit the Worcestershire sauce and mustard; in place of the milk, use � C of juice from a can of tomatoes and add � C minced parsley plus � t basil, crumbled. Pat into pan and cover with � C of the tomatoes from the can, roughly chopped, or � C tomato sauce.

Meat Loaf w/Cheese

Omit the Worcestershire sauce and add � C grated cheese.

Meat Loaf w/Bacon

After patting the loaf into the pan, cover with 4 strips uncooked bacon.

Meat Loaf w/Three Meats

Instead of 2 lbs ground beef, use 1 lb ground beef mixed with a pound ground veal and 1/3 pound ground pork. Red wine may be used instead of the milk if desired. Bake 1 hour.

Meat Loaf w/Lemon & Mushroom Sauce

Omit the Worcestershire sauce and dry mustard and add 1 T grated lemon rind, 2 T minced parsley, and 1 t nutmeg. Serve with 1 recipe Mushroom Sauce.

Individual Muffin-Size Meat Loaves

Instead of using a loaf pan, pack the meat into muffin tins or Pyrex baking cups, top each with a square of bacon, and bake for only 25 minutes at 400�F. Turn out and serve with tomato sauce.

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed By: Susan Godfrey
 * alexanderjamesmom@gmail.com*

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 * Catsrecipes Y-Group