Meatloaf

Moist and delicious. Consider making muffins....little individual serving meatloafs and frosting with mashed sweet potatoes. Created as one of the dishes for our ECW (Episcopal Church Women) to raise funds. Which is why you see instructions for large and small containers.

• Ready In: 1 hr 15 mins
• Yields: 110 oz

Ingredients

• 4  lbs ground beef, lean
• 8  eggs
• 6  cups quick oats
• 3  teaspoons garlic
• 2  cups yellow onions, finely chopped
• 15  ounces tomato puree (sauce)
• 6  tablespoons Worcestershire sauce
• 1⁄4 cup parsley, 1 tbs if dry
• 3  teaspoons thyme
• 3  teaspoons salt
• 3  teaspoons pepper
• 10  ounces tomato paste
• 2  tablespoons brown sugar

Directions

1. Preheat oven to 350°F and oil all loaf pans you will use.
2. After washing your hand thoroughly, kneed the meat, eggs, oatmeal, garlic, yellow onions, worcestershire sauce, tomato sauce, salt, pepper & parsley until well blended.
3. ECW ONLY:
4. *******************.
5. Fill the 7x3.5x2.5" loaf pans you were provided for each large loaf mounding the center. Each will be about 26 ounces. Use your own pans for the small orders. Each small order should be 2 nice slices or about 8 oz.
6. *******************.
7. Mix tomato paste and brown sugar with enough water to make a thick catsup consistency. Spread evenly on top.
8. Place on a pan or cookie sheet and bake for 1 hour or until meat is no longer pink and juices run clear, center of the loaf will read 160 degrees.
9. Pour off any excess fat. Shouldn't be much if any if the ground beef was lean 90/10.
10. Small 2 nice slices in container provided. Large fills aluminum tin.
11. Let it cool to room temp and seal in freezer tin foil. Refrigerate or freeze, depending on how long until delivery date.