Ingredients

Betty Schuetz - Grand Prize Winner - Meatloaf Cook-Off
1st Annual Meatloaf Festival of Paxico
June 17, 2009

This recipe was taken from the Lipton Onion Soup Mix box. Betty embellished it with her choice of special added ingredients – delish!

Meatloaf
1 envelope Lipton Onion Soup Mix
¾ cup dry bread crumbs
2 eggs, beaten
¾ cup water
1/3 cup ketchup
½ tsp. dry mustard
1 tsp. dried sage
½ tsp. seasoned salt
1 small onion, finely minced
1 med carrot, finely chopped
½ stalk celery, finely chopped
2 lbs. ground beef
1/3 lb. ground pork

For the Glaze:

1/3 cup ketchup
2 Tbs. brown sugar
2 tsp. prepared mustard

Directions

Preheat oven to 350 degrees F. In a large mixing bowl, combine all ingredients but ground beef and pork. When ingredients are well mixed, gently fold in ground beef and pork. Place prepared meatloaf mixture into greased 9 x 13 baking pan; gently press meatloaf mixture out into a rather flat, oval-shaped loaf, approx. 2-3 inches in height. Cover pan with foil; bake on center rack of preheated oven for ½ hour. Uncover meatloaf and spread with prepared glaze mixture. Continue to bake, uncovered, for another 35 minutes.

Meatloaf Tips from Betty:

*Handle the ground beef and pork MINIMALLY when working in the other ingredients. This is what helps keep meatloaf moist.

*Key ingredient that Betty has been using in her meatloaf since she got married: Sage

*Betty’s motto when entering a Meatloaf Contest: “Put up or shut up!”

*The one key step that Betty took when entering the meatloaf contest: Sorry, that one’s a secret between Betty and Chef Alli…

Enjoy! Betty and Chef Alli