Easy Meatloaf Recipe

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Lori Dunn
Save a slice of meatloaf and make a delicious sandwich for lunch tomorrow.

Jeanne Scott, Port Hueneme, California, is looking for an easy meatloaf recipe that can be sliced and used for sandwiches.

Main Story:
Recipe Box: A Sandwich Recipe in the Making

Martha Tompkins, Pittsburg, Kansas, writes, “This meatloaf slices well for sandwiches, my husband and son’s favorite. The recipe is originally from The Betty Crocker Cookbook, and is named just Dorothy’s as she was a good friend.”

Dorothy’s Easy Meatloaf Recipe

2 slices bread
1 cup milk
1 1?2 pounds ground beef (can be part sausage)
2 eggs, beaten
1?4 cup grated onion
1 teaspoon salt
1?2 teaspoon sage
Dash pepper

Sauce:

3 tablespoons brown sugar
1?4 cup ketchup
1 teaspoon dry mustard
1?4 teaspoon nutmeg

Heat oven to 350°F.

Toast bread twice, then crumble and soak crumbs in milk. Add meat, eggs, onion and seasonings. Mix well and place in loaf pan. Poke holes randomly in loaf.

Combine sauce ingredients, mixing well. Pour over meatloaf. Bake for 1 hour, or until cooked through.

Sauce sinks into meatloaf during baking, and it is delicious. Yields 10 to 12 servings.

TIPS: Use a baster to remove grease, and pat loaf with a paper towel to be sure the grease has all been removed. Martha toasts the bread twice, as you get a much better crumb than if you just toast it once.