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Meatloaf

(by Candy O'Connor)


2 lb. ground beef

1 package onion soup packet (or reasonable facsimile thereof; my husband is gluten free so I use a few teaspoons of Better than Bouillon and dried onion flakes)

3 - 4 oz. cheese (my mother used cheddar; I use Jarlsberg lite)

1 T. dry mustard

1 - 2 heaping T. relish

Worcestershire sauce

a ton of ketchup

bread crumbs

1 or 2 eggs, beaten

Preheat oven to 350 F.

Get your hands in there and mix all ingredients thoroughly.

Place in a 9 x 5 loaf pan.

Bake for 1 hour.


(Read Doing Her Best, the story that accompanies this recipe.)

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