Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
3 tablespoon minced onions
1 green pepper, diced
1/3 cup rice
4 medium potatoes, diced
6 stalks celery, diced
1 pound ground beef
1 cup tomato soup
1/2 soup can of water
Preheat the oven to 350 degrees. Grease a casserole dish. Brown ground beef. While it cooks, layer vegetables in the casserole in the order given above. Drain meat. Put it on top of the vegetables. Put the tomato soup on top. Add the water. Put the casserole in the oven and bake for 30 to 45 minutes. The casserole may be covered for the first 25 minutes, then uncovered and placed back in the oven to finish baking.
- Recipe provided by Colorado CattleWomen
I like meat loaf, and I usually make it in a hurry.
I don't follow a recipe, but I mix together ground beef and ground pork, bread or cracker crumbs, beaten egg, a little milk, and seasonings.
However, I've been wanting to experiment with recipes for a tastier meat loaf.
So, this past week, I took time to make "Meat Loaf with Tomato Soup," a recipe from my "try it" file.
To make this meat loaf, you'll need: 2 pounds ground beef, 1/2 cup uncooked rolled oats (I used bread crumbs since I didn't have and rolled oats), 1 egg (slightly beaten), 1/4 cup finely chopped onion, 2 tablespoons chopped parsley (I used dried), 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt, a little pepper, and 1 can tomato soup.
Preheat the oven to 350 degrees.
Combine 1/2 of the can of tomato soup with the rest of the ingredients. Mix well. Then shape into a loaf and arrange in a baking dish. (I used a dish that was about 10-by-8 inches.)
Bake at 350 degrees for 1 hour. Take it out of the oven and put the remaining soup on top. Bake a little longer - perhaps 15 minutes.
I liked this meat loaf.
Another recipe that uses tomato soup comes from the Colorado CattleWomen. It's a "7-Layer Casserole."
The casserole has these ingredients: 3 tablespoons minced onions, 1 green pepper (diced), 1/3 cup rice, 4 medium potatoes (diced), 6 stalks celery (diced), 1 pound ground beef, 1 cup tomato soup, and 1/2 cup water.
Preheat the oven to 350 degrees. Grease a casserole dish.
Brown the ground beef. While it cooks, layer the ingredients in the casserole dish in this order: onion, pepper, rice, potatoes and celery.
Drain the ground beef. Spread it on top of the vegetables. Spread tomato soup on top of meat. Add the water.
Put the casserole in the oven and cook for 30 to 45 minutes. You may cover the casserole for the first 25 minutes and then uncover and finish baking.
Do you have a favorite meat loaf recipe that you'd like to share? If so, call me at 824-8809 or write to me at Box 415, Craig 81626.
Copyright Diane Prather, 2009.