Woods In The Kitchen The Woods family cookbook

Meat Mains

Meatloaf

Here's Kathy's family's favorite, originally from "America Cooks". The bacon slices add a nice flavor, and the sauce made from the juices with the addition of beef broth and sour cream is an unusual touch.

Serves
12
Prep
15 min
Cook
1 hr 40 min
Total
1 hr 55 min
Difficulty
Easy

Ingredients

Servings 12
  • 4 lb hamburger
  • 1 - 1 1/2 cups bread crumbs
  • 1 cup onion, chopped
  • 3 eggs, beaten
  • 2 tbsp green pepper, chopped
  • 1/4 tsp pepper
  • 1 tbsp Worcestershire sauce
  • 1/2 cup ketchup, (or 1/2 c. chili sauce)
  • 1/2 cup milk
  • 1 tsp dry mustard
  • 1 cup celery, chopped
  • 1 tbsp salt
  • garlic salt, to taste (or 2 garlic cloves, chopped)

Optional

  • 1 cup cottage cheese
  • mushrooms, chopped, to taste

Oven Prep

  • 2 slices of bacon
  • 1/4 cup red wine

Gravy

  • 1 cup beef broth
  • flour, to thicken
  • 1 cup sour cream

Method

  1. Preheat oven to 325°.

  2. Combine ingredients (hamburger to celery, plus optional ingredients if you choose) and mix thoroughly. Place into two loaf pans, or one large roasting pan. Top with bacon and cover the loaf with ketchup. Bake 30 minutes.

  3. Over the meatloaf, pour wine. Bake 1 hour longer.

  4. Pour the juices off of the meatloaf, into a saucepan. Add beef broth to juices with enough flour to thicken. Add sour cream to the gravy, heat through (but do not boil) and serve.