MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aunt Evelyn's Meatloaf
Categories: Beef, Breads, Vegetables, Cheese, Sauces
Yield: 6 Servings

MMMMM--------------------------MEATLOAF-------------------------------
1 1/2 lb Ground chuck
1 ts Salt
1/4 ts Fresh ground black pepper
1/2 c Dried bread crumbs
1/2 c Rolled oats; uncooked
1/4 c Ketchup
1/2 md Onion; fine chopped
1/2 md Bell pepper; fine chopped
1 c Grated cheese
1 lg Egg; lightly beaten
1/3 c Milk

MMMMM--------------------------TOPPING-------------------------------
1/4 c Ketchup
1/4 c BBQ sauce
1 tb Cider vinegar
1/4 ts Worcestershire sauce
2 tb Brown sugar

Set oven @ 350ºF/175ºC.

Line a shallow 9" by 13" baking pan with foil or
parchment paper.

Combine all meatloaf ingredients in large bowl and mix
lightly until thoroughly combined. Place mixture in
middle of prepared baking pan and form into a 9- by
5-inch oval loaf. Make an indentation along top center
of loaf. In a small bowl, whisk together all topping
ingredients until well combined.

Cover meatloaf completely with topping. Bake, uncovered,
for about 1 to 1 1/4 hours or until meat is no longer.
Let stand for 15 minutes before slicing.

Makes 4 to 6 servings.

FOR TWO PEOPLE: Mix whole recipe, divide and shape into
2 mini loaves. Cover one loaf with topping and bake for
about 45 minutes. Freeze second loaf. When ready to use,
thaw loaf and cover with topping just before baking.

NOTES: For a more tender and juicier loaf, you can
briefly soak the bread crumbs and oats in the milk
before adding.

Do not over-knead the mixture or texture will be lost.
Mix just enough to combine the ingredients.

RECIPE FROM: https://www.bigoven.com

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... Canada consumes more mac & cheese than any other nation in the world.
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