OLD-FASHIONED MEATLOAF FOR TWO
"This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes."
8 ounces ground chuck
2 tablespoons grated onion
2 tablespoons chopped parsley
3 tablespoons chili sauce, divided use (American kind, not Asian)
1 tablespoon Worcestershire sauce
salt and freshly-ground black pepper to taste
Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt and pepper in a bowl. Toss together lightly.
Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf.
Bake at 350 degrees for 30 minutes, or until cooked through. Do not overbake.
Servings: 2
Source: Simply Delicious by Sheila Lukins from Parade magazine; October 28, 2001
"This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes."
8 ounces ground chuck
2 tablespoons grated onion
2 tablespoons chopped parsley
3 tablespoons chili sauce, divided use (American kind, not Asian)
1 tablespoon Worcestershire sauce
salt and freshly-ground black pepper to taste
Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt and pepper in a bowl. Toss together lightly.
Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf.
Bake at 350 degrees for 30 minutes, or until cooked through. Do not overbake.
Servings: 2
Source: Simply Delicious by Sheila Lukins from Parade magazine; October 28, 2001
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