Sweet Mother of Meatloaf


From the kitchen of Teresa Worthington, Mason Ingredients 2 ½ pounds ground beef chuck ½ tsp each salt and pepper 1 (10 oz) can Rotel diced tomatoes with green chilies (drained well) 2 cups frozen, shredded hashbrowns (thawed) 3 Tbsp sour cream ½ small yellow onion, chopped 1 small green pepper, chopped 1 small bottle Sweet Baby Ray’s Barbecue Sauce Directions [SERVES 6-8] Preheat oven to 350 and line a 9×12 baking dish with parchment paper. In large bowl, combine beef, salt, pepper and sour cream. Stir in chopped onion, green peppers and drained diced tomatoes. Heat hash browns in microwave for 60 seconds and stir into meat mixture. Press mixed meat mixture firmly into lined baking dish. Bake for 30 minutes; remove from oven and drain grease from pan. Return to oven for another 15 minutes; remove and drain grease again. Brush with Sweet Baby Ray’s and return to oven for 15 more minutes. Remove from oven, let sit 5 minutes and serve with more Sweet Baby Ray’s.

Tags: meatloaf, recipe of the month

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