Recipe - Dads Meatloaf With Mashed Potatoes

1 One half Stalks celery
1 small Onion
Three fourths Green pepper
3 pound Lean ground beef
1 Egg
Cracker meal
1 cn Tomato Bisque or Tomato Rice
Soup; undiluted
Salt and pepper

Chop onion, celery, and green pepper finely (I do this in the food
processor...Dad still uses the old wooden bowl and hand chopper). Mix
ground beef, chopped vegetables, egg and half can soup. Add enough cracker
meal to hold together. Shape into 2 loaves and place on baking sheet. Top
with remaining undiluted soup.

Bake at 325 degrees for 1One half hours

Makes 2 large meatloaves

NOTES : The main thing to remember with meatloaf is don't overmix it. It
will come out dry if overmixed. Be sure to add only enough cracker meal to
help hold the mixture together. Freezes beautifully. Cool and wrap well in
aluminum foil, place in a ziplock or plastic back to protect from any
freezer burn and freeze.
Recipe by: John Blair

Posted to TNT Recipes Digest, Vol 01, Nr 956 by TRANSCRIBE
TRANSCRIBE@aol.com on Jan 21, 1998