The following meatloaf recipe is from reader John M.
John says: “Most everybody loves meatloaf. This recipe gets even better the next few days.
Ingredients and Directions
Use a 9 x 12 Pyrex dish or two bread loaf pans. I layer them with aluminum foil, which makes it easy to remove and makes transfer to the fridge a breeze.
Use 2 to 2-1/2 pounds lean burger (you can also use a combo of ground pork if you want)
6 oz of Mrs Cubbison’s stuffing mix (1/2 box) instead of stove top either will work.
In a large mixing bowl mix together with your hands, the following.
1/2 cup of ketchup
1 and 1/2 cans (14.5-ounce size) of tomato sauce
1 cup whole milk
4 tablespoons salt and pepper
1/ 2 cup finely chopped parsley
1/2 finely chopped yellow onion
2 tablespoons of Worcestershire sauce
1 tablespoon of brown mustard
1 teaspoon soy sauce
For the topping mix together the following and spread over the top:
1/2 cup ketchup
2 to 3 tablespoons of your favorite bbq sauce
1 tablespoon of chili powder
1 teaspoon of paprika
1 teaspoon of Italian seasonings
1 teaspoon of brown mustard
The meatloaf should reach a firm texture, and after adding the topping transfer to the oven
Bake at 390 to 410 F. for 90 minutes. Remove from oven and let this sit in the open for about 20 minutes.
The aroma in your house will send the message, “chow is on!”
This stores well if kept refrigerated, for up to five days. It tastes even better than freshly cooked, after a few days.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail . Thanks!