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| MUSHROOM MEATLOAF 2 pounds ground beef 1/2 cup finely chopped onion 2 slices bread, crusts removed 1/2 cup milk 2 eggs, lightly beaten 1/2 cup ketchup 1 tablespoon Worcestershire sauce 2 teaspoons Dijon mustard salt and pepper 1 large hard-cooked egg, peeled 2 tablespoons diced onion 8 ounces sliced mushrooms 1 tablespoon vegetable oil 1 tablespoon flour 2 cups beef broth PREPARATION: In a large mixing bowl, combine ground beef; blend with the finely chopped onion and set aside. Tear the trimmed bread into small pieces; soak in the milk until most of the milk has been absorbed. In a medium bowl, combine the soaked bread with the beaten eggs, ketchup, Worcestershire sauce, and mustard. With your hands, blend the egg mixture thoroughly with the meat. Season with salt and pepper. Place one-third of the meat mixture on a baking sheet (with sides), mounding it slightly in the center. Form mixture into an oval shape. Place the hard-cooked egg in the center; mound the remaining meat on the top and pack down. Bake meatloaf in a preheated 400� oven for one hour. While the meatloaf is baking, saut� the diced onion and mushrooms in the oil until tender. Add the flour; cook until lightly browned. Add the broth and simmer for about 10 minutes. Season to taste with salt and pepper. To serve, slice the meatloaf; top with mushroom sauce. Meatloaf serves 6. SUBMITTED BY SANDI SPENCE |
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| TOMATO & CHEESE MEATLOAF Here's a delicious basic mealoaf with bread crumbs, lean ground beef, and other seasonings. Top this meatloaf with cheese and tomato slices just before it's done. 2 pounds ground beef, ground round 1 cup fresh soft bread crumbs 1/2 cup finely chopped onion 1/3 cup milk 1/3 cup ketchup 2 eggs, beaten 2 teaspoons salt 1/4 teaspoon ground black pepper 1 teaspoon dried oregano, crumbled 1 medium tomato, sliced 4 to 6 slices American cheese Combine ground beef, bread crumbs, onion, milk, ketchup, eggs, salt, pepper, and oregano. Mix gently until well blended. Shape into a loaf (about 8x5 inches) on a 13x9x2-inch baking pan. Arrange tomato slices on top of the loaf. Bake 1 hour and 15 minutes at 350�. Place cheese slices, overlapping, over the tomatoes the last 5 to 10 minutes. Serves 6 to 8. SUBMITTED BY SAMUEL GUEHO |
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| RUBAN MEATLOAF 1 1/2 pounds Ground beef, crumbled 1 cup Breadcrumbs; soft, preferab 1/2 cup Thousand island dressing 1 Egg 1/2 teaspoon Caraway seed (optional) Pepper Filling: 1 can Sauerkraut, 8 oz, rinsed and drained 1/4 cup chopped corned beef 1/2 cup shredded Swiss cheese Combine all meat mixture ingredients in medium bowl. Press 1/2 of mixture in bottom of loaf pan. Make slight indentation, lengthwise down centre of meat loaf. Combine all filling mixture and put in indentation. Top with remaining meat mixture, pressing to enclose filling and sealing edges. Bake at 375� for about 40 to 50 minutes, or until done. Let stand for 5 minutes before slicing. Serves 4 to 6. SUBMITTED BY SHAWN SPENCE |
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| COUNTRY MEATLOAF 2 tablespoons butter or margarine 8 ounces sliced mushrooms 1 cup chopped onion 1 cup thinly sliced celery 3/4 shredded carrots 2 tablespoons water 2 pounds ground round 1/2 cup flour 1 teaspoon salt 1 1/2 teaspoons seasoned salt 1/4 teaspoon dried tarragon or thyme 1 teaspoon dried parsley flakes 2 tablespoons soy sauce In a skillet, melt butter over medium heat; add mushrooms, onion, celery, carrots, and water. Heat to boiling; cover and cook for 10 minutes, or until vegetables are just tender-crisp. In a large bowl, combine ground beef, flour, seasoned salt, tarragon, thyme, soy sauce, and the cooked vegetables. Mix gently and shape into a loaf on a greased, shallow baking pan (with sides). Bade at 350� for 55 to 65 minutes, or until loaf is crusty and browned. Meatloaf serves about 8. SUBMITTED BY SANDI SPENCE |
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