Helens Meat Loaf Recipe 465 Food

ITALIAN MEAT LOAF

Steps:

• Break bread into small pieces and soak in the milk for 10 minutes.
• Preheat the oven to 350 degrees. Mix the meats, onion, parsley ,cheese, eggs, salt and pepper in a large bowl. Drain the bread and mix the bread into the meat mixture.
• Form into a loaf in a 10" x 12 or 9"x12" baking dish.
• Dot the top with butter bits.
• Bake for 40 minutes.
• mix the tomato sauce and balsamic vinegar, if using. Pour over the meatloaf Sprinkle the oregano over the tomato sauce. Bake for 30 minutes more or until temperature is 160 degrees.
• Let stand for 10 minutes before serving.

ITALIAN MEAT LOAF FROM HELEN MCCULLY

Steps:

• for the topping:.
• Combine the tomato sauce and the balsamic vinegar.
• Preheat oven to 350 degrees.
• Break bread into small pieces and pour the milk over. Let soak.
• In a large bowl combine the meats,, onion, parsley, cheese, eggs, salt and pepper. Drain the bread crumbs and add to the meat mixture. Combine well.
• Shape into a loaf in a 11"x7" baking dish or a 9"x13" dish.
• Bake for 40 minutes. pour the tomato sauce over and sprinkle with the oregano. Bake for an additional 20 minutes or until the internal temperature is 160 degrees.
• let rest for 10 minutes before serving.

SISTER HELEN'S MEATLOAF RECIPE

Steps:

• Mix all ingredients and thoroughly except for tomato sauce. Put into loaf pan. Cover with 2 strips of bacon. Pour the sauce over all and bake for 1 hour at 350 degrees.

HELEN'S MEAT LOAF RECIPE - (4.6/5)

Steps:

• Moisten bread with milk first Bake for 1 hour at 350 degrees

GRANDMA HELEN'S MEATLOAF

Steps:

• 1. Crush 1 c of saltine crackers. Putting them in a ziploc bag and rolling them with a rolling pin works really well. Set aside.
• 2. Preheat oven to 350 degrees. Open can of tomatoes and squeeze them to get the juice out. It's wise to squeeze these into a deep bowl so you don't get squirted! Save the juice in that bowl and put the squeezed out tomatoes into the bowl you plan to mix your meatloaf in.
• 3. Finely dice your onion and your celery ribs. Then place your ground chuck, 3 eggs, celery, onions, saltines and tomatoes all together in a bowl. Add salt and pepper to taste and mix thoroughly with your hands.
• 4. Form into an oval loaf shape.Place into a casserole or roasting dish with enough room to contain drippings (I use a 9 x 13), preferably one with a top but you can use foil to cover as well.
• 5. Cover with a generous shaking of chili powder and pour reserved tomato juice over the top of the loaf. Put in the oven with a cover on it. Cooking time varies a little, but if you use around 2 to 2.25lbs. of chuck it should take 1 hour or so to cook (depending upon your oven, of course). Baste every 20 minutes or so. When the meatloaf is about 15 minutes from being done, take off the top and let it form a crust.
• 6. Take it out and let it rest about 10 minutes while you're making the gravy.
• 7. To make the gravy, place the pan drippings in a sauce pan and bring to a boil.
• 8. Take 2 tbsp. cornstarch dissolved in a little cold water and stir into boiling drippings. Stir until thickened. If you're having trouble getting it thick, you can always add another tbsp. of cornstarch. When it's thickened how you like it, serve over mashed potatoes and maybe add some sugar snap peas. This meal is great, hearty and the meatloaf makes great sandwiches the next day.