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Categories:
ground veal ground pork ground beef eggs onion soup bread crumbs salt ketchup mustard cider vinegar brown sugar
Viewed: 41 - Published at: 6 years agoIngredients
- 1 13 lbs ground veal
- 1 13 lbs ground pork
- 1 13 lbs ground beef (sometimes this combination of ground meat is sold as meatloaf mix)
- 4 beaten eggs
- 2 (10 1/2 ounce) cans Campbell's French onion soup
- 1 (8 ounce) package Pepperidge Farm Herb Stuffing (I like to use the fine bread crumbs)
- 1 teaspoon salt
- 1 cup ketchup
- 14 teaspoon dry mustard
- 14 cup cider vinegar
- 12 cup firmly packed brown sugar
Method
- Check your grocery store for the meatloaf mix.
- They will have it labeled meatloaf.
- Preheat oven to 350 degrees.
- Combine meatloaf mix, beaten eggs, French onion soup, stuffing mix and salt.
- Mix well.
- Divide meat mixture in half and shape into two loaves.
- Place in shallow baking pan.
- Bake for 1 hour to 1 1/2 hours.
- Cover with a lid or aluminum foil.
- While meatloaf is cooking, mix up sauce.
- Pour off fat from meatloaf and then pour sauce over each loaf.
- Cook for 30 minutes longer; uncovered.
