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Willie Hoss' Meat Loaf Recipe

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People usually shy away from meatloaf because it dries out in the oven but this one is always moist and mouthwatering.—Bill Reifsteck, Oak Island, North Carolina

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Willie Hoss' Meat Loaf Recipe

Prep: 15 min. Bake: 1 hour + standing

Yield: 8 Servings

15 60 75

Ingredients

1-1/2 pound lean ground chuck
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With Johnsonville Italian Sausage.
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1 small onion, chopped
1/2 medium green pepper, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 eggs, beaten
1 cup cracker crumbs
1 cup ketchup
1/2 to 1 teaspoon garlic powder
Salt and pepper to taste
Additional ketchup, optional

Directions

In a large bowl, combine all ingredients except last one. Press into a 9-in. x 5-in. loaf pan. Top with additional ketchup if desired.
Bake at 350° for 1 hour or until no longer pink. Let stand for 15 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 230 calories, 10 g fat (3 g saturated fat), 105 mg cholesterol, 635 mg sodium, 16 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Willie Hoss' Meat Loaf in Reminisce Spring 1991, p39

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