Here’s a tender meat loaf that’s delicious for any day. It’s nice that you get two loaves from the recipe. Freeze the extra one for an easy dinner at a later date.
—SHIRLEY SNYDER PAYSON, AZ
PREP: 15 MIN. • BAKE: 55 MIN. • MAKES: 2 LOAVES (6 SERVINGS EACH)
1 egg, lightly beaten
1 cup beef broth
1/2 cup quick-cooking oats
1 tablespoon dried minced onion
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds lean ground beef (90% lean)
1 pound bulk pork sausage
1 can (8 ounces) tomato sauce
1. Preheat oven to 350°. In a large bowl, combine first seven ingredients. Crumble the beef and sausage over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Top with tomato sauce.
2. Bake, uncovered, 55-60 minutes until meat loaf is no longer pink and a thermometer reads 160°.
FREEZE OPTION Cover and freeze one uncooked meat loaf for up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°.Unwrap meat loaf; place on a greased shallow baking pan. Bake, uncovered, until heated through and a thermometer inserted in center reads 165°.