For Meatloaf:
Preheat oven to 350
For meatloaf.
Preheat oven to 350\u00b0F.
Mix all but bread and sauce.
Shape into a loaf.
Line loaf pan with two slices of white bread.
Put meatloaf on top of bread.
Bake for 45 minutes.
Bread will soak up the extra grease. Make sure to discard it when cooking is done.
For sauce.
Heat soup and milk over med. heat.
Add cheese.
Add chopped onion and parsley if desired.
Pour over meatloaf or pass around the table.
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
For the meat loaf, combine bread,
Soften ice cream or sherbet.
Whip all ingredients together until smooth.
Do not add water to gelatin!
Pour into serving dishes.
Refrigerate for at least 1 hour before serving.
For meatloaf preheat oven to 350.
ut the top of the meatloaf making a deep well. Keep
to make the meatloaf:
In a bowl, combine
an of meatloaf starter with two tablespoons sugar and heat for five
Poke holes into the meatloaf and drizzle the topping over
b>for about 15 minutes or until cooked through.
MEATLOAF: Place meatloaf into
owl combine all ingredients.
For meatballs: In a non-stick
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
For Meatloaf: Combine all ingredients in a large bowl.
Knead for 20 minutes
Combine all ingredients; mix THOROUGHLY.
Shape FIRMLY into a shallow baking pan or casserole dish.
Bake in 350 degree oven, uncovered for 1 1/2 hours.
During last half hour of cooking, drain excess juice. Can use this later as a sauce if desired.
Recommend that you use a thermometer to check the center of meatloaf frequently.
Combine all ingredients for meatloaf and press one half the mixture into a loaf pan.
Combine stuffing ingredients and spread on meat mixture.
Top with remaining meat mixture. Bake in a moderately slow over of 325 degrees F for 1-1/4 hours. Let rest 15 minutes before slicing.
Serve with hot tomato or barbecue sauce. Serves 8.
(Use warmed tomato soup, canned.) If the loaf pan is large enough, pour the fat off and pour the canned tomato soup over the meat for the last 15 minutes of baking.
br>Combine ingredients for glaze. Brush half glaze onto meatloaf and put
eat mixture in half.
For meatloaf: Shape half the meat mixture
Preheat oven to 350 degrees.
Combine all ingredients for meatloaf.
Place into greased 9x3 inch loaf pan.
Bake for 1 hour.
Pour off juice and bake about 10 minutes longer.
Place on platter and cover with sauce.
For sauce simmer all ingredients over low heat until onion and pepper are tender.
br>Bake at 375\u00b0 for 50 minutes or until meat