MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Classic Meatloaf
Categories: Beef, Chilies, Herbs, Breads
     Yield: 6 Servings

 1 1/2 lb Lean ground beef
     8 oz El Pato tomato sauce
     4 oz Can chopped green chilies
     1 c  Soft bread crumbs
     1 sm Onion; finely chopped
     1 lg Egg; slightly beaten
     2 ts Worcestershire sauce
     1 ts Dried thyme leaves
   1/2 ts Garlic salt
   1/4 ts Pepper
     1 tb Packed brown sugar
     1 ts Dry mustard

 By shaping the ground beef mixture into small,
 two-serving loaves, baking time can be reduced by 30
 minutes. Gentle handling when mixing the ground beef
 with the other ingredients will ensure a moist, tender
 meatloaf.

 Heat oven to 350 F/175 C.

 Mix chilies and El Pato tomato sauce. Reserve 1/4 cup
 tomato sauce. In large bowl, combine ground beef,
 remaining tomato sauce, bread crumbs, onion, egg,
 Worcestershire sauce, thyme, garlic salt and pepper,
 mixing lightly but thoroughly.

 Divide mixture into thirds and shape to form 3 loaves,
 each about 1 1/2" thick; place on rack in open roasting
 pan. Combine reserved tomato sauce, brown sugar and
 mustard; spread over top of loaves.

 Bake 40 to 45 minutes or until no longer pink and
 juices run clear.

 To serve cut each meatloaf into 1" thick slices.

 COOK'S TIP: To make soft bread crumbs, place torn bread
 slices in food processor, fitted with steel blade, or
 blender container. Cover; process 30 seconds, pulsing on
 and off, until fine crumbs. One and a half slices will
 yield about 1 cup soft bread crumbs.

 Recipe from: * Texas Beef Council -- http://www.txbeef.org

 Uncle Dirty Dave's Kitchen

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