This recipe came from an old Food and Family Magazine by Kraft Recipes. I was looking for a recipe that would be easy and fast but with a kick. This one doesn’t disappoint! You can substitute veal or turkey for the ground beef to make it healthier. This time of year that is a big PLUS in my home. I use a little trick to blending that ground beef without a mess. Using plastic gloves (or baggies) over my hands I don’t need to touch the meat as I blend and form it. That is a big win win for me! I also use a loaf pan that has a raised strainer to allow any juices to sit in the pan below the meat. If you’re one of those people that loves a good meatloaf, this recipe is for you! And if you’re one of those people that finds their self with a dry loaf that’s hard as a rock, this one will surely make your kids turn and ask you for more. I hope you enjoy!
- 1 cup dry bread crumbs
- 1/4 cup milk
- 2 lb. ground beef
- 1 can 8 oz. tomato sauce, divided
- 3/4 cup finely chopped celery
- 1 env. 0.7 oz. GOOD SEASONS Italian Dressing Mix
- 1 egg beaten
- 2 Tbsp. chopped fresh parsley
- Heat oven to 350°F.
- Mix bread crumbs and milk in large bowl. Add meat, half the tomato sauce and remaining ingredients; mix just until blended.
- Shape meat mixture into oval loaf in shallow pan sprayed with cooking spray.
- Bake 1 hour. Spoon remaining tomato sauce over meatloaf; bake 20 min. or until meatloaf is done (160ºF).
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.