"The brown sugar glaze on this meat loaf is what makes it special at any big gathering," says Dorothy Hoffmann of Wheatland, North Dakota. "We usually serve it with baked potatoes, coleslaw, green beans, buns and butter, with cake and coffee for dessert."
- 10-1/2 cups rolled oats
- 1/4 cup plus 3 tablespoons salt
- 1-1/2 tablespoons pepper
- 3-1/2 cups chopped onion
- 14 eggs
- 10-1/2 cups milk or tomato juice
- 21 pounds ground beef
- 1-1/4 cups ketchup
- 3/4 cup packed brown sugar
- 3/4 cup prepared mustard
- In several large bowls, combine the oats, salt, pepper, onion, eggs and milk or tomato juice. Sprinkle beef over mixture and mix well.
- Shape into loaves of desired size and place in shallow baking pans. Bake at 350° for 30 minutes.
- In a large bowl, combine all of the glaze ingredients; spread evenly over tops of loaves. Bake for about 1 hour more or until no pink remains and a meat thermometer reads 160°. (Two-pound loaves will need to bake for 1-1/2 hours or until no pink remains and a meat thermometer reads 160°.) Yield: 100 servings.
Originally published as Glazed Meat Loaf in Taste of Home February/March 1993, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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