Recipe: Gingersnap Meatloaf (using corn flakes)

Gingersnap Meatloaf (using corn flakes)

2 large eggs
1/4 cup water
1 1/2 pounds ground beef
1/2 cup crushed corn flakes cereal
1/2 tsp salt
1/4 tsp pepper
1 medium onion, chopped
1 tbs plus 1 tsp shortening, melted
1 (8 ounce) can tomato sauce
1 cup water
5 gingersnap cookies, crushed
1 1/4 tsp sugar

Combine eggs and 1/4 cup water in bowl; beating with wire whisk until blended. Add beef and next 3 ingredients; stir well. Shape into a loaf; place in ungreased roasting pan.

Combine onion and shortening; toss to coat. Place the mixture around the meatloaf.

Bake, uncovered, at 425 degrees for 10 minutes. Remove from oven. Reduce oven temperature to 350 degrees.

Combine tomato sauce, 1 cup water, crushed gingersnaps and sugar in small saucepan; stir well. Bring mixture to boil; reduce heat and simmer, uncovered, 5 minutes. Pour sauce over meatloaf.

Cover and bake additional 1 hour. Remove meatloaf to serving platter; skim fat from sauce and serve over meat.

rec.food.cooking/Julie(sgig6566)/1996