Loaf pan with aluminum foil strip.
Summer's Secret Meatloaf ready to go into the oven.
Cooked meatloaf topped with chili sauce and waiting to be removed from the pan.
My husband is a meat-and-potatoes kind of guy, and this is one of his favorite dishes. No vegetable fillers or stuffing, this is a classic meatloaf. I hope your meat-lovers will enjoy it!
2 eggs, lightly beaten
2 tablespoons Summer’s Secret Seasoning
2 tablespoons dried onion flakes
4 tablespoons Worcestershire Sauce
6 ounces tomato paste
1 teaspoon salt
Freshly ground pepper, to taste
1 cup Sourdough pretzel crumbs
2 pounds ground beef
Roland Oriental Style Hot Chili Sauce (optional)
Stuff you'll need ...
Preheat oven to 350.
In large bowl, lightly beat the eggs. Add Summer’s Seasoning, onion flakes, Worcestershire sauce, tomato paste, salt and freshly ground pepper and stir to and blend.
Stir the pretzel crumbs into the egg mixture.
Break up the ground beef, add to bowl and mix well.
Lightly grease a standard loaf pan. Fold a strip of tinfoil long enough to run the length of the loaf pan, with a few inches of overhang on each end. Place the strip of tinfoil in the pan, and then place the meat mixture in the pan. Bake for about 1 hour. (If using Roland’s Chili Hot Sauce, remove the meatloaf from the oven about 5 minutes before it is done. Spread Chili Hot Sauce on top of the meat, and then return it to the oven.)
Remove meatloaf from oven and let stand for 10-15 minutes. Use the tinfoil strip to remove the meatloaf from the pan to a cutting board. Slide the tinfoil out from underneath the meatloaf, let stand another 5 minutes, and then slice and enjoy!
Serving Suggestions ...