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From: alison@wsrcc.com (Alison Chaiken)
Newsgroups: rec.food.recipes
Subject: MEAT: Bob Jamieson's Meatloaf
Summary: orig. subject: Recipe: Meatloaf
Keywords: recipe MEAT
Message-ID: <1991May16.194953.13607@mthvax.cs.miami.edu>
Date: 11 May 91 02:10:56 GMT
References: <1991May08.170211.29231@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: Wolfgang S Rupprecht Computer Consulting, Washington DC.
Lines: 36
Approved: aem@mthvax.cs.miami.edu


	I just made meatloaf for a party this week.  This recipe is a
big hit with "meat and potatoes types," but not dull nonetheless.

>From the _Boston Globe_, about 1988:

		Bob Jamieson's Meatloaf

1 1/3 lb. ground beef
1/3 lb. ground pork
1/3 lb. ground veal
3 T. Worcestershire sauce
1 large onion, chopped
1 T. butter
2 eggs, lightly beaten
2 T. mustard
1/4 c. spicy ketchup
3 T. cracker crumbs
salt and pepper to taste
5 T. ketchup for glazing

Note: this recipe works better with leaner ground meats (don't they
all!)

1.  Combine the meats with the Worcestershire, and let stand.
Preheat the oven to 350 degrees F.

2. Saute the onion in the butter until soft.  Add it and all the
other ingredients to the meat.

3. Put into a bread pan, and glaze with 5 T. of ketchup.  Bake at 350
for one hour.  Drain off fat.

Serve hot or cold.  Good with pumpernickel as a sandwich.

Alison Chaiken 				alison@wsrcc.com