Western Meatloaf


Heat oven to 350. Reserve 1/4 c of the tomato sauce. Mix the remaining tomato sauce and remaining ingredients except brown sugar and 1/4 t dry mustard

spread in an ungreased loaf pan 8 1/2” x 4 1/2” x 2 1/2”, or 9” x 5” x 3” or shape into a loaf on an ungreased rectangular pan, 13” x 9” x 2”. Mix remaining ingredients and spread over loaf.

Bake uncovered until done, 1 to 1 1/4 hours or until mixture is no longer pink in the center and the juices run clear. Cover loosely with aluminum foil and let rest for 10 minutes before removing from the pan.

Submitted By: Betsy

Letting the meatloaf rest will reincorporate the juices and stabilize the meatloaf- if you don’t let it rest it will fall apart and be more dry.

I make this meatloaf when I don't want to take the extra 15 minutes or so to make my other meatloaf that I submitted. This meatloaf has a good flavor, the other has a better texture.

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