Tuesday, January 10, 2017

LaMonte McLemore's Meatloaf

LaMonte McLemore's Meatloaf

For the loaf:
One half medium-sized green pepper, chopped
One medium-sized onion, peeled and chopped
Large stalk of celery (including the leaves), chopped
Vegetable oil
Salt, freshly ground pepper to taste
3 lbs. top ground beef
10 3/4-oz. can cream of mushroom soup
3 eggs

For the sauce:
1/2 cup catsup
2 tbsps. Worcestershire sauce (or A-1 sauce)
Salt, freshly ground pepper to taste

1. Saute green pepper, onion and celery in vegetable oil until vegetables are softened; pour off and discard excess fat.

2. Place ground round in mixing bowl; pour hot onion mixture into meat; cool slightly before mixing with half the amount of soup, season to taste.

3. Boil eggs about 3 mins.; cool slightly. Pat meat into loaf in baking dish. Divide in three parts; break eggs into each third of loaf; cover with meat mixture burying eggs. Bake in preheated 300 degrees F. oven about 45 mins.

4. Prepare sauce by mixing catsup with Worcestershire (or A-1) sauce, salt and pepper to taste. Spoon over meat loaf; bake about 45 mins. longer (or until meat is cooked), baste several times during baking. Serves 8. 

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