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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Old fashioned, tried and true meatloaf for clay pot. Can also be baked in a covered casserole. Ingredients:
1 1/2-1 3/4 cups soft breadcrumbs |
1 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
1/2 cup milk |
1 large egg, slightly beaten |
4 tablespoons ketchup |
1/2-3/4 cup onion, finely chopped |
1 1/3 lbs lean ground beef |
3 -4 potatoes, thinly sliced |
1/4 cup brown sugar |
1/4 cup ketchup |
2 tablespoons vinegar |
Directions:
1. Soak clay pot in water for minimum of 15 minutes.
2. Process bread crumbs in food processor.
3. Place bread crumbs in a large bowl. Add salt and pepper.
4. Add milk and toss with fork till evenly moistened.
5. Beat egg with fork and add with ketchup and finely chopped onion to breadcrumb mixture.
6. Mix with fork until distributed evenly.
7. Crumble ground beef over mixture and combine thoroughly mixing with fork.
8. Slice potatoes into clay pot that has been lightly sprayed with vegetable oil. Sprinkle seasoned salt and coarse ground pepper over potatoes.
9. Handling lightly, shape meatloaf into a loaf and place on top of the potatoes. Form slight indentation to hold saucy topping on top of meatloaf. Cover with sauce.
10. Por clay pot: Cover and place in COLD oven. Bake at 450F for 1 hour and 15 minutes. If using something other than a clay pot, place in PREHEATED 350F oven for 1 hour and fifteen minutes.
11. Allow meatloaf to rest 5-10 minutes before removing to platter to slice.
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