1930's Meat Loaf |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | ||||||||||||
| INGREDIENTS: | ||
| 1 pound regular or lean ground beef | 1/2 pound mild Italian sausage, casings removed | 1 medium onion, chopped |
| 1 cup cracker crumbs or cracker meal | one 6-ounce can tomato paste | 3 eggs, beaten |
| 3 tablespoons chili powder | 1 teaspoon salt | 1/2 teaspoon pepper |
| 2 bacon slices, halved | ||
| 1 | Preheat the oven to 350 F. |
| 2 | Combine the ground beef, sausage, onion, cracker crumbs, tomato paste, eggs, chili powder, salt, and pepper in a large bowl; mix well. |
| 3 | Place the bacon strips on the bottom of an 8x4-inch loaf pan. Place the ground beef mixture on top of the bacon. Pat down with fingertips to spread evenly. |
| 4 | Bake for 1 hour and 5 minutes, or until a meat thermometer reaches 175 F. Remove from the oven and let stand for 10 minutes. Invert on a cutting board and slice. |