Shared by Shirley Snyder of Payson, Arizona, this tender meat loaf with beef and pork is a delicious entree for everyday or when company comes to call.
- 1 egg, lightly beaten
- 1 cup beef broth
- 1/2 cup quick-cooking oats
- 1 tablespoon dried minced onion
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 pound bulk pork sausage
- 1 can (8 ounces) tomato sauce
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Top with tomato sauce.
Bake, uncovered, 55-60 minutes until no pink remains and a thermometer reads 160°.
Freeze option:Cover and freeze one uncooked meat loaf for up to 3 months. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Yield: 2 loaves (4-6 servings each).
Originally published as Double Meat Loaf in Quick Cooking January/February 2006, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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