Brown sugar meat loaf - WSFA.com: News Weather and Sports for Montgomery, AL.

Brown sugar meat loaf

Submitted by Georgene Trewatha

3 lbs hamburger or ground chuck (or half of each)
1 stack of crackers, crushed
2 eggs
1 tsp salt
1 tsp black pepper
1 medium onion, chopped
1 tsp worcestershire sauce
2 small cans tomato sauce (one for meatloaf, and 1 for the basting sauce)
1/2 cup brown sugar

In a large bowl, mix the first 8 ingredients well (using only one can of tomato sauce). Spray two baking dishes with favorite cooking spray and create two loaves. Mix one can of tomato sauce with 1/2 cup brown sugar and heat until mixed. Spread all over the meat loaves covering well. Bake for one hour and thirty mins at 350 degrees.

 "Very very delicious and makes wonderful sandwiches. This also freezes well. For a large family just double the recipe and enjoy!"

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.