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Ranch Meat Loaf

(0 Votes)
1 Hr 15 Min

Whether your gang's out rustling cattle or hangin' around the homestead, this'll certainly round 'em up!

What You'll Need:
  • 2 pounds ground beef
  • 1 (14 ½ ounce) can Mexican-style stewed tomatoes
  • 1 cup dry bread crumbs
  • 1 onion, finely chopped
  • 2 eggs
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cloves
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
What To Do:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients; mix well. Place on a large rimmed baking sheet and form into a loaf. Bake 70 to 75 minutes, or until juices run clear.
  3. Drain off excess liquid and allow to sit 15 minutes before slicing.

One of our favorite ways to eat meat loaf is to have it cold the day after it was made. Yup, we cut a thick slice and make a sandwich of it with white bread. Mmm!

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This sounds like a good 'variation' to the several recipes I have for meatloaf. However, back in the days . . . I would take left-over bread slices from the end of a loaf, almost no matter what kind, run them thru the blender to crumb stage, then store the crumbs in a zip-lock freezer bag in the freezer until needed. Great for whenever crumbs were needed for breading, ground beef additions, whatever.

are the tomatoes supposed to be drained of the liquid?

sounds good,there is nothing better to bring back childhood memories like meatloaf,mashed potatoes and good homemade gravy,and then the next day,slice meatloaf and fry it,have on fresh homaemaade bread with mayo,mmm,its so good


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