This Meatloaf Is A Real Treasure: It Cures The Hungry Tummy Blues



2 lbs ground beef
1 egg
1/2 cup saltines; crumbs
1/4 cup onion; finely chopped
1/2 cup green pepper; finely chopped
1/2 cup Heinz ketchup
1/2 teaspoon Worcestershire sauce
1 dash McCormick cayenne
1/2 teaspoon garlic powder
1/4 teaspoon coarse pepper (I add more)
1 teaspoon Morton salt
6 slices Kraft American cheese

1/2 cup chili sauce
1/4 cup Domino brown sugar; packed
15 oz can diced tomatoes
1 can mushrooms; drained
1 small can Hunt’s tomato paste
1 1/2 teaspoon mustard; prepared
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon basil
1/4 teaspoon oregano
1 bay leaf
1 dash Red Hot Tabasco sauce



Preheat oven to 350°F.
Mix together all ingredients except cheese in large bowl. Shape half of mixture and press into loaf pan.

Press a 1/2″ ridge of meat up the side of the pan. Place layer of cheese in trough.

Shape and press the rest of the meat mixture over cheese layer.

Bake meatloaf for 40 min. Make sauce while waiting for meatloaf (see below for recipe).

Remove meatloaf from oven and drain excess fat and liquid from pan if necessary.

Pour half of sauce over top of meatloaf and bake 20 min longer.

Let stand for 10 minutes before slicing and serving.

To make sauce:
While meatloaf is baking, add sauce ingredients to a saucepan. Bring to a boil then reduce heat to medium low and simmer for 20 minutes.
When the meatloaf has baked 40 minutes, remove bay leaf from sauce and pour half over the meatloaf. Bake 20 minutes longer.

Refrigerate or freeze rest of sauce for another time.