Our Recipes
Beef & Pork
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wonderfully moist meatloaf; great hot or cold. The late Chet Beckwith
was a former Chat Host at Busy Cooks and a popular presence in
food circles on the Internet. He was always willing to share his great
recipes and wonderful stories. He will be missed, but his memory lives
on in his recipes, including this special one from his book, Too Good
To Be True, Volume III.
1 3/4 Lb ground chuck
1 large onion, chopped
1 large green pepper, finely diced
6 to 7 garlic gloves, chopped
15 saltine crackers, crumbled
1 egg, beaten
1 8 Oz can tomato sauce
1 6.5 Oz can mushroom stems and pieces, drained
salt, pepper, and red pepper to taste
whisper of oregano
3 strips bacon
3 8 Oz cans tomato sauce
3 or 4 tomato sauce cans of water (2 1/2 to 3 cups)
Preheat oven to 350 degrees.
In a mixing bowl large enough to work ingredients easily with hands,
combine all of the above except last 3 items. When mixed, shape into a
loaf, or you may prefer to make 2 or 3 small loaves. Place into utensil
for baking.
Lay strips of bacon on top. Mix tomato sauce with water and carefully pour mixture over and around loaf.
Bake uncovered for 1 1/2 hours, basting occasionally. You may want to add a little water if liquid cooks down too low.
If you want to thicken the gravy after removing meat loaf, simply mix a
tablespoon of flour with a little cold water and stir in. Then cook
until desired thickness is achieved.
This freezes well. Freeze after baking. To serve, defrost and reheat. |