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Stuffed Meatloaf

2 lb. lean ground beef
3 eggs (2 raw, 1 boiled)
1 can tomato juice
1 tbsp. chopped onions
Sage to taste
1 c. bread crumbs
1 tsp. Worcestershire sauce
1 c. bread crumbs for dressing
1/2 c. shortening

Mix meat, 2 eggs and 1 cup of tomato juice with Worcestershire sauce, 1 cup of bread crumbs and onions.

Melt shortening and mix with sage and remaining bread crumbs. Layer half of meat mixture, half of dressing, and a sliced boiled egg in pan. Continue to layer, pouring 1 cup of tomato juice on top. Bake 1 hour at 350 degrees, basting every 15 minutes.


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