Linda and Palmer's Meatloaf Recipe
This comes from years of experience and Linda’s Mothers recipe....some modifications based on the new Hunts Meatloaf sauce and the larger recipe size
2 lb.package of lean ground beef (at least 90% lean)
1 can 15.25 oz. Hunts Seasoned Tomato Sauce for Meatloaf
2 eggs beaten
1 cup of cracker crumbs (works out to about 20 original Club crackers)
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
4 tablespoons of Worcestershire sauce
2 cups of grated cheese (usually use grated sharp cheddar)
1. Preheat oven to 400 degrees F. Combine Ground Beef, 3/4 of the sauce, Eggs, Crackers, salt and pepper, plus Worcestershire, and cheese.......put all ingredients in a large SS mixing bowl,
put on rubber gloves and dive in, thoroughly mixing all of these ingredients completely.
2. Take this big blob of ingredients and move it into a 9" X 5" meatloaf pan, and press it into the pan to evenly distribute the mixture........make a little trough around the top so the grease will have somewhere to gather.
3. Bake in oven, uncovered for 1 hour. Remove from oven and drain any extra grease that may have gathered in the trough. Now pour the remaining 1/4 of the sauce over the top and slide the meatloaf back into the oven for another ten minutes........remove from oven.......just leave it alone for about ten minutes, then cut it into slices, take it to the covered dish supper, WOW, your spouse and or friends. It gets even better after being in the fridge for a couple of days.......I like a slice, fried in a pan on top of the stove. I add pickles, mustard and Velveeta cheese for a hamburger like sandwich, which will knock your socks off. (if you have socks on)