Easy Recipe: Beef Meatloaf
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Sunday May 23, 2010
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![](https://images.chickadvisor.com/article/1377/original/f4aa15b6e05dc24e38056da8c79cced6.jpg)
![](https://images.chickadvisor.com/article/1377/original/371bdedc6e70dc093ee9df0db6118411.jpg)
1 to 1 1/2 c. spaghetti sauce
1 egg, beaten
1/2 c. bread crumbs
1 small onion, chopped and pan-roasted
2 Tbsp Worcestershire sauce
1 Tbsp mustard
1 tsp salt
1/4 tsp pepper
![](https://images.chickadvisor.com/article/1377/original/650f94d2c533b1a6cccbc1ea00c3f53f.jpg)
Mix together thoroughly in a medium mixing bowl, then scrape into a lightly greased 3L (3 Qt.) casserole dish. Bake at 350F (180C) for 45-60 minutes. Makes 6-8 servings.
![](https://images.chickadvisor.com/article/1377/original/5459a95c5c51531a56eff53af51c82fb.jpg)
Tips:
* You can easily cut this recipe in half for a smaller yield, using a 1.5 L (1.5 Qt) dish. Reduce the cooking time by 10-20 minutes.
* Swap with ground turkey or extra lean ground beef for lower fat, but monitor baking carefully as overcooking dries out the meat.
* Use regular hotdog mustard or Dijon for a little kick. Do not use 1 Tbsp dry mustard.
* Do not use plain tomatoes (fresh, canned); make sure you first spice it according to your favourite spaghetti preferences.
by Claire Rahn