BEST-EVER MEAT LOAF (Continued)

mustard; spread over loaf. Bake in moderate oven, 350 degrees F., 1 hour. Let stand 10 minutes. Remove from pan. Serve hot or cold, sliced.

Note: Loaf may be frozen, baked or unbaked, or doubed successfully.

MEAT LOAF Evelyn Hoque 2 medium onions 1-1/2 ec. bread (cracker)

1 or 2 cloves garlic crumbs

2 stalks celery and leaves 1/4 c. milk

1 egg 1/2 c. catsup

1 lb. ground beef 2tsp. salt

1/4 lb. bulk sausage meat 1/4 tsp. pepper

1 can (8 oz.) tomato sauce

Start oven at 350 degrees F. and grease loaf pan. Chop up onions, garlic and celery very fine. Beat egg slightly, mix

up beef, sausage meat and crumbs thoroughly. Mix in chopped onions and celery, next the egg, then the milk, tomato sauce and seasoning. Toss until well mixed and press into greased loaf pan. Bake one full hour, then pour the tomato sauce over top and continue baking for another 15 minutes.

ANN LANDERS MEAT LOAF Laurele Girard 2 lbs. ground meat 1 tsp. monosodium glutamate 2 eggs, beaten 1/2 c. warm water

1-1/2 c. bread crumbs 1 pkg. dry onion soup mix 3/4 c. catsup 2 strips bacon (optional)

1 (7-1/2 oz.) tomato sauce

Combine first 7 ingredients, mix thoroughly. Place in loaf pan; cover with bacon strips, if desired. Pour tomato sauce over all. Bake in moderate oven, 350 degrees, for 1 hour.

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