Subj : St. Evelyn 02(Underhill)
To   : All
From : Dave Drum
Date : Mon Jun 14 2021 05:56:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aunt Evelyn's Meatloaf
 Categories: Beef, Breads, Vegetables, Cheese, Sauces
      Yield: 6 Servings
 
MMMMM--------------------------MEATLOAF-------------------------------
  1 1/2 lb Ground chuck
      1 ts Salt
    1/4 ts Fresh ground black pepper
    1/2 c  Dried bread crumbs
    1/2 c  Rolled oats; uncooked
    1/4 c  Ketchup
    1/2 md Onion; fine chopped
    1/2 md Bell pepper; fine chopped
      1 c  Grated cheese
      1 lg Egg; lightly beaten
    1/3 c  Milk

MMMMM--------------------------TOPPING-------------------------------
    1/4 c  Ketchup
    1/4 c  BBQ sauce
      1 tb Cider vinegar
    1/4 ts Worcestershire sauce
      2 tb Brown sugar
 
  Set oven @ 350ºF/175ºC.
  
  Line a shallow 9" by 13" baking pan with foil or
  parchment paper.
  
  Combine all meatloaf ingredients in large bowl and mix
  lightly until thoroughly combined. Place mixture in
  middle of prepared baking pan and form into a 9- by
  5-inch oval loaf. Make an indentation along top center
  of loaf. In a small bowl, whisk together all topping
  ingredients until well combined.
  
  Cover meatloaf completely with topping. Bake, uncovered,
  for about 1 to 1 1/4 hours or until meat is no longer.
  Let stand for 15 minutes before slicing.
  
  Makes 4 to 6 servings.
  
  FOR TWO PEOPLE: Mix whole recipe, divide and shape into
  2 mini loaves. Cover one loaf with topping and bake for
  about 45 minutes. Freeze second loaf. When ready to use,
  thaw loaf and cover with topping just before baking.
  
  NOTES: For a more tender and juicier loaf, you can
  briefly soak the bread crumbs and oats in the milk
  before adding.
  
  Do not over-knead the mixture or texture will be lost.
  Mix just enough to combine the ingredients.
  
  RECIPE FROM: https://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Canada consumes more mac & cheese than any other nation in the world.
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