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Topic: My take on Mom's meatloaf -- with personal adjustments  (Read 68 times)
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hat-and-bag-lady
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« on: December 05, 2016 08:01:15 PM »

I found this recipe in a "Taste of Home" magazine.
I use it fairly often. I, of course, adjust it to my family's tastes.
The original recipe is low-fat, & low-salt, but, with my adjustments, the recipe is (prob'ly) back to original fat and sodium,

Here is the recipe from "Taste of Home" website, with my notes added

1 egg white (2 whole eggs)
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
5 medium fresh mushrooms, finely chopped (we're not into mushrooms, so I skip)
1/2 cup seasoned bread crumbs (I use Minit Rice instead)
1/3 cup finely chopped sweet onion (I chop one whole onion into it)
2 tablespoons grated Parmesan cheese
2 garlic cloves, minced (I use a small amount of minced jar garlic)
1 teaspoon dried sage leaves (I don't have it, so I skip)
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound lean ground beef (90% lean) (I use 2 lbs)
Barbecue sauce, optional (I mix 1/4 - 1/2 C. into the mixture)
I also add 1 Tblsp Beef Flavour boullion dust (OXO soup flavour)

Directions:
Preheat oven to 350*F. Spray a loaf pan with cooking spray
In a large bowl, combine the ingredients. Mix very well. Press into prepared pan.
Bake, uncovered, at 350 for 40-50 minutes or until no pink remains and a meat thermometer reads 160. Let stand for 10 minutes before slicing.
Yield: 4 servings.



Leftovers can be refrigerated and sliced for sandwiches, or reheated for another meal.
THIS ROCKS   Logged

A.T. Morel
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