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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I've been making this sweet and tangy meat loaf for my family for more than 25 years. It's even requested for company dinners. - Mary Ann Mertz, Westmont, Illinois Ingredients:
1 can (4 ounces) mushroom stems and pieces |
1/4 to 1/3 cup milk |
1 egg, beaten |
1-1/2 teaspoons worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon ground mustard |
dash pepper |
1-1/2 pounds ground beef |
1-1/2 cups soft bread crumbs |
2 tablespoons ketchup |
1 tablespoon corn syrup |
Directions:
1. Drain mushrooms, reserving liquid; set mushrooms aside. Add enough milk to mushroom liquid to measure 1/2 cup. In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms. Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour; drain. Combine ketchup and corn syrup; spoon over loaf. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 6 servings.
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