JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Momma’s Best Meat Loaf
Momma’s Best Meat Loaf
| Momma's Best Meat Loaf | Print |
Recipe By: Alice Morrow
Momma's Best Meat Loaf
Ingredients
- 5 lbs. of lean ground beef
- 8 slices of whole wheat or white bread, toast and then crumble
- 6 eggs, beaten
- 1 c. milk
- 1 (16-oz.) container chopped onion mix
- 1 (14.5-oz.) can diced tomatoes, drained
- ½ c. catsup
- Salt, black pepper and garlic powder, to your taste
Instructions
- Beat eggs, add milk, and toasted bread. Break up with your hands until all bread is in small pieces.
- Add chopped onion and diced tomatoes. Mix with hands. *****You do not want to overwork meat. This makes it tough.
- Add catsup and seasoning and blend.
- Place into loaf pans. Cover each loaf with saran wrap and then with foil and freeze.
- When you get ready to bake meatloaf, defrost. Top the loaf with the following: (1 c. catsup, ¼ c. Heinz 57 sauce, ¼ c. A-1 Steak sauce, ¼ c. Pickapepper sauce
- Mix all ingredients. Pour what amount you need to cover each loaf. Refrigerate any leftover sauce.)
- Bake uncovered at 350 for 1 hour and 15 minutes.
- Let sit for 5 minutes before slicing.
- Notes:
- *****Leftover meat loaf makes the best sandwiches. This will make 3-5 loaves, depending on size you make.
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