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Category: Ground
Prep Time: Cook Time: Total Time:
3 to 4 lbs lean ground beef
1/2 large onion, finely chopped, about 1/2 cup
1 bell pepper, chopped
1/3 cup evaporated milk
2 eggs
1 1/2 packages (sleeves) of crackers, crumbled
A-1 Sweet and tangy steak sauce
1 small can (8 oz) tomato sauce
1/2 bottle of ketchup (1 cup)
Glaze:
1/3 cup dark corn syrup
1/2 cup ketchup
1/4 cup brown sugar
Place ground beef in large bowl. Add chopped onion and bell pepper. Pour in a whole bottle of A-1 Steak sauce, 1/2 medium bottle of ketchup, 1 small can tomato sauce. Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl. Pour in meatloaf mixture and mix with hands thoroughly. Add enough cracker crumbs to make the mixture stick together. (Recipe makes 2 large loaves, so you could split and freeze half of the mixture.)
Mold meat into a loaf in a roaster or similar deep dish pan. Bake at 350-375 for about an hour and a half, or until it appears to be done. You may also drain some of the juice off of the loaf before you top with glaze, but not too much because it will result in a dry meatloaf.
Mix glaze ingredients and cover meatloaf with it. Bake uncovered until coating is cooked. Slice and serve.
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TANGY GLAZED MEATLOAF
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Category: Ground
Prep Time: Cook Time: Total Time:
3 to 4 lbs lean ground beef
1/2 large onion, finely chopped, about 1/2 cup
1 bell pepper, chopped
1/3 cup evaporated milk
2 eggs
1 1/2 packages (sleeves) of crackers, crumbled
A-1 Sweet and tangy steak sauce
1 small can (8 oz) tomato sauce
1/2 bottle of ketchup (1 cup)
Glaze:
1/3 cup dark corn syrup
1/2 cup ketchup
1/4 cup brown sugar
Place ground beef in large bowl. Add chopped onion and bell pepper. Pour in a whole bottle of A-1 Steak sauce, 1/2 medium bottle of ketchup, 1 small can tomato sauce. Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl. Pour in meatloaf mixture and mix with hands thoroughly. Add enough cracker crumbs to make the mixture stick together. (Recipe makes 2 large loaves, so you could split and freeze half of the mixture.)
Mold meat into a loaf in a roaster or similar deep dish pan. Bake at 350-375 for about an hour and a half, or until it appears to be done. You may also drain some of the juice off of the loaf before you top with glaze, but not too much because it will result in a dry meatloaf.
Mix glaze ingredients and cover meatloaf with it. Bake uncovered until coating is cooked. Slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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