Janis's Meatloaf by Peggy Holt Jones

Peggy's Family

Style Meatloaf

A large, family-sized meatloaf cooked in a casserole dish. It has a rich flavor and soft texture. Goes well with baked potato for an all oven dinner or is superb with creamy, sour-cream mashed potatoes.

Preparation: 1 hour 30 minutes New Family Recipe
Serves 4 to 6 persons Peggy Holt Jones
  • 2 pounds extra-lean ground beef
  • 2 medium stalks celery, diced
  • 1 medium onion, diced
  • 1 8-ounce can tomato sauce
  • 1 stack (1/4 pound) Ritz© Crackers
  • 1 medium green Bell pepper, diced
  • 2 large whole eggs
  • Seasoned salt and pepper, to taste
  1. Fine dice celery, onion and Bell peppers. Place vegetables on a microwave-safe dish and microwave on high for 1 minute to par-cook vegetables. Set aside.
  2. With rolling pin or food processor, break Ritz© Crackers into medium fine crumbs. Set aside.
  3. Break eggs into a small bowl. Beat with fork or whisk until slightly frothy.
  4. In a large bowl, combine meat, vegetables, cracker crumbs, eggs and tomato sauce. Season with salt and pepper. Mix just until fully combined. Place in a 8x8x2-inch casserole dish. Smooth surface but do not tamp down. Have lid or foil cover ready in case it is needed to prevent burning.
  5. Bake in a preheated 350°F oven for 1 hour and 15 minutes or until an internal temperature of 165°. Let sit 15 minutes before serving.

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Latest revision done September 2014
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