Glazed Meatloaf Recipe
Ingredients
| Dry mustard | 1/2 Teaspoon | |
| Tomato sauce | 4 Tablespoon | |
| Minced | 1 1/2 Pound | |
| 3 oz. soft breadcrumbs | ||
| Onion | 1 Medium, chopped | |
| Egg | 1 , beaten | |
| Light brown sugar | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Tomato sauce | 2 Tablespoon | |
| Evaporated milk | 6 Ounce | |
| Dry mustard | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine ingredients for glaze, set aside.
Mix together all remaining ingredients press into greased 8 in. x 4 in.
Loaf tin, then turn upside down on to aluminium foil-lined oven tray, leaving tin still over loaf.
Bake in moderate oven, Mark 4,350°F., 15 minutes.
Remove from oven, remove loaf tin.
Brush meat-loaf well with glaze. (Do not replace loaf tin).
Return to oven, cook further 50 to 60 minutes.
Equally nice served hot with vegetables or cold with salads; good for sandwiches, too.
Mix together all remaining ingredients press into greased 8 in. x 4 in.
Loaf tin, then turn upside down on to aluminium foil-lined oven tray, leaving tin still over loaf.
Bake in moderate oven, Mark 4,350°F., 15 minutes.
Remove from oven, remove loaf tin.
Brush meat-loaf well with glaze. (Do not replace loaf tin).
Return to oven, cook further 50 to 60 minutes.
Equally nice served hot with vegetables or cold with salads; good for sandwiches, too.
Chef
