Dad's Meatloaf with Mashed Potatoes
INGREDIENTS:
1 1/2 Stalks celery
1 sm Onion
3/4 Green pepper
3 lb Lean ground beef
1 Egg
Cracker meal
1 cn Tomato Bisque or Tomato Rice
-Soup; undiluted
Salt and pepper
1 1/2 Stalks celery
1 sm Onion
3/4 Green pepper
3 lb Lean ground beef
1 Egg
Cracker meal
1 cn Tomato Bisque or Tomato Rice
-Soup; undiluted
Salt and pepper
Chop onion, celery, and green pepper finely (I do this in the food processor...Dad still uses the old wooden bowl and hand chopper). Mix ground beef, chopped vegetables, egg and half can soup. Add enough cracker meal to hold together. Shape into 2 loaves and place on baking sheet. Top with remaining undiluted soup.
Bake at 325 degrees for 1-1/2 hours
Makes 2 large meatloaves
NOTES : The main thing to remember with meatloaf is don't overmix it. It will come out dry if overmixed. Be sure to add only enough cracker meal to help hold the mixture together. Freezes beautifully. Cool and wrap well in aluminum foil, place in a ziplock or plastic back to protect from any freezer burn and freeze.
Bake at 325 degrees for 1-1/2 hours
Makes 2 large meatloaves
NOTES : The main thing to remember with meatloaf is don't overmix it. It will come out dry if overmixed. Be sure to add only enough cracker meal to help hold the mixture together. Freezes beautifully. Cool and wrap well in aluminum foil, place in a ziplock or plastic back to protect from any freezer burn and freeze.