We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.—Irene Knodel, Golden Prairie, Saskatchewan
MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor.
This is always a big hit with company, and the leftovers are good either hot or cold.
-Mrs. W. G. Dougherty, Crawfordsville, Indiana
Our Test Kitchen took Lauree Buus' large meat loaf and turned it into five mini-loaves. They relied on the microwave for some quick cooking. The result was fantastic! The Rapid City, South Dakota cook can whip up her recipe even faster!
I found this recipe in a booklet that came with my new Hotpoint stove that my parents purchased in 1950. Mom tried the recipe and it has been a family favorite since. I usually serve meat loaf with baked potatoes and we also enjoy cold slices for sandwiches.
My grandmother gave me this recipe many years ago. The buttery flavor of the crushed crackers is what gives this meat loaf the special taste that our family says is best!—Etta Winter, Pavilion, New York
This unique recipe tucks a stuffed green pepper inside the meat loaf. I've had this recipe so long I can't remember where I got it from. Scrumptious slices warm you up on a cold, blustery day. - Joan Hallford, North Richland Hills, Texas
I hate the thought of making too much and having leftovers for a week, so I've pared down my recipes. This one is simple and quick to prepare, plus the carrot, green pepper and celery make it nutritious and colorful. It's great served with cheddar-topped baked potatoes.—Judi Brinegar, Liberty, North Carolina