2 Lbs. ground beef
4-5 Slices of white bread toasted and finely crumbled, to make 1 cup
3/4 Cup whole milk
4 to 5 canned plum tomatoes drained and diced or 3/4 cup diced canned tomatoes, drained
3 Tablespoons finely chopped sweet onion
3 Tablespoons finely chopped green pepper
3 Tablespoons finely chopped celery
1/4 cup ketchup
2 Teaspoons salt
1 1/2 Teaspoons ground black pepper
Preheat oven to 350 degrees. In a large mixing bowl, combine the toasted bread crumbs, the milk and the egg. mix together with a fork. Let stand 10 minutes. Add the meat, tomatoes, onion, green pepper, celery, 1/4 cup ketchup and the salt and pepper. Mix together with your hands. Put into a 9x5x3 inch glass loaf pan pressing lightly. Shape it into a loaf. Pour the cup of ketchup over the whole top. Place the loaf into the preheated oven and bake for 1 hour and 15 minutes, or until internal temperature reaches 160 degrees. Let stand in juices until cool and firmer.
1 1/2 Lbs. Ground Hamburger or Buffalo
1 Cup Bread Crumbs or Cracker Crumbs or Oatmeal (we like oatmeal)
1 Onion (Chopped)
1/2 Green Pepper (Diced)
1 1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tablespoons catsup
1/2 Cup Milk
2 or 3 cloves of garlic (Minced)
Mix all ingredients and shape into a loaf. Place in loaf pan lined with bacon slices. Bake at 350 degrees for 1 hour.
4 Tablespoons vinegar
4 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
1/2 Cup catsup
1/4 Cup chopped onion
Bring to a boil and baste over the meatloaf several times the last 15 or 20 minutes of cooking.
Tip: I like to use more bell pepper, and mix red and orange bell peppers into the recipe. They are a bit sweeter, and add color to the meatloaf. I also prefer the oatmeal to the bread crumbs or crackers.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.