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SAVORY MEAT LOAF

How to Feed a Teenage Boy by Georgia Orcutt
This all-American classic never goes out of style, and leftovers make great sandwiches. Use ground beef that is 95 percent lean, and drain the pan twice to remove as much fat as possible. This version, created by the late Verna Ditcher, won a blue ribbon at the Hamburg, New York, fair.
Serves 8 to 10


Ingredients

• 2 pounds lean ground beef
• 1/2 cup old-fashioned rolled oats
• 1/4 cup barbecue sauce
• 1/2 teaspoon dry mustard
• 1/2 cup toasted wheat germ
• 2 eggs
• 1 onion, minced
• 1 teaspoon salt


Directions

Preheat the oven to 350°F.

Combine all the ingredients in a large bowl and using clean hands, mix them well. Pat the mixture into a 9 by 5-inch loaf pan.

Bake for 1 hour. Using oven mitts, carefully tip the pan into the sink and drain off the fat. Cool for 10 minutes and drain again.

Serve warm. Allow any leftover meatloaf to cool completely and wrap in aluminum foil. Refrigerate for up to 3 days.
 

 

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