Collected Recipes from the Culinary Institute at the University of Tennessee
Amish Meatloaf
| Meatloaf: | |
| 2 lbs | extra lean ground beef |
| 1 3/4 | crackers, crushed |
| 1 small | onion, finely chopped |
| 2 | eggs, slightly beaten |
| 3/4 c | ketchup |
| 2 t | garlic salt |
| TT | pepper |
| 2 slices | regular-sliced bacon |
| Sauce: | |
| 1/2 c | ketchup |
| 1/4 t | salt |
| 1/4 t | garlic powder |
| 1/2 t | dry mustard |
| 2 T | dark brown sugar |
| TT | pepper |
- Mix first 7 ingredients thoroughly together and pack into a loaf pan.
- Next put the strips of bacon on top and bake for an hour at 350F degrees.
- While waiting, mix the sauce ingredients together.
- After the hour is up, pour and smooth the sauce onto the meatloaf and cook another 15 to 20 minutes.
- Let loaf rest 15 minutes before slicing. Arrange on a plate and garnish.
- Serve with a sauce of your choice made from drippings.