Meat Loaf

1-1/2 pounds Lean Ground Beef
3 each Bread Slices, *
1 Egg
1 cup Milk
1/4 cup Onion, chopped
1 teaspoon Salt
1/2 teaspoon Mustard, Dry
1/4 teaspoon Pepper
1/4 teaspoon Sage
1/8 teaspoon Garlic Powder
1/2 cup Sauce **
1 tablespoon Worcestershire Sauce

* You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You
can use catsup, chili sauce or barbecue sauce as a topping in Heat the oven
to 350 degrees F. Mix all the ingredients except the catsup together. Spread
the meat mixture into an un greased loaf pan, 9 X 5 X 3-inches or shape into
a loaf in an un greased baking pan. Spoon catsup onto the loaf and bake,
uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and
serve sliced on a heated platter. NOTE: For leftover meat loaf, try the
following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix
1/2 cup of barbecue sauce and 2 Tb. of water in a skillet. Place the slices
of meatloaf in the skillet, turning to coat all sides with the barbecue
sauce. Cover and cook over low heat, brushing the sauce on the slices
occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED
MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant
mashed potatoes, enough for 4 servings, as directed on the package and set
aside. Set the oven control at broil/or 550 degrees F. Broil the slices with
the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on
the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese
is melted, about 2 minutes and serve hot. MEAT LOAF: For four
1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed
cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup
of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat
and place the slices in the skilled, turning to coat all sides with the
sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve.

Servings: 6
Home Cookin 4.8 Chapter: Beef