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1
Beat egg then mix together all liquid ingredients.
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2
Add seasonings to the liquid.
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3
Reserve 1/3 to 1/2 of the tomato sauce.
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4
Mix into meat and finely crumbled crackers.
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5
Dont overwork the mixing.
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6
Shape into an oiled baking dish where it doesnt touch the sides.
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7
We usually used a loaf pan or you can do it boule shaped in a pie plate.
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8
I top the meatloaf with the reserved tomato sauce and decorate with bacon slices and thin strips of bell pepper.
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9
Cook at 350-375 for 35-45 minutes or however you like the doneness.
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10
Bottom edges may get crisp.
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11
That part is delicious!
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12
A meat thermometer in it would not be a bad idea.
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13
I would not go beyond 170F.
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14
Partially tenting it with foil for part of the cooking time will keep the top from drying out too much or burning (if you decorate the top).
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15
I do like mine to get brown on the outside so I tend to use higher heat and remove the foil at least halfway through.
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16
Pour off any excess grease.
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17
A can of Rotel tomatoes make a nice substitution for tomato sauce, but you can still sauce the top.
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18
Use just enough crackers to hold it together.
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19
Dont use too much tomato sauce or you will have to use more crackers and then the meatloaf will not be meaty enough.
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20
I put saltines in a ziplock bag and pounding the bejesus out of them with the flat side of a meat tenderizer, or use my fist, depending on my mood.
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21
Same thing for mixing all the ingredients together; sometimes its my fist... What fun; just like makin mud pies!
