1 can Cream of mushroom soup 1 envelope dry onion soup mix 2 lb ground beef 1/2 can dry bread crumbs 1 egg -- beaten 1/4 cup water Mix thoroughly 1/2 cup mushroom soup, packet of onion soup mix, beef, bread crumbs, and egg. In 2 quart oblong baking dish, firmly shape into 8x4 inch loaf. Bake at 350
Ingrideints: 1 pound of Minced pork 2 stalked of Spring Onion 20 stems of Chinese Cabbage 3 Eggs
Marinate the minced pork: 2 tbsp Soy Sauce 2 stalked Chopped Spring Onion 2 stalked chopped cilantro 1 taspoon of Black Pepper 1 teaspoon of Sesame oil 1 teaspoon Sugar 1 tablespoon Cornstarch 1 pinch of chilli powder 1/2 teaspoon of chicken powder
Procedure: 1. First assemble the bok choy. Put a spoon of meat on one side of the bok choy stem and cover with another stem and secure it by tying cooked spring onion stalk.. Make sure the meat won’t fall off. Repeat the process. 2. Cook 3 sunny side up egg. After the egg is done pour a cup of water and let it boil. 3. When the water is boiling, add the vegetables and simmer for 2 to 3 minutes. 4. Add 1 tablespoon of soy sauce. Stir a bit and remove from heat. Ready to serve.. Adjust the taste at your liking.
Meatloaf with vegetables
“Copy Cat” Iconic Cracker Barrel Meatloaf
Today I’m making the Mother of all Meatloafs. Cracker Barrel Restaurants have long been known for their delicious moist flavorful meatloaf. I’m going to show you how you can make it at home. You’ll think you’re rocking in a Cracker Barrel rocking chair waiting for your table!! A perfect Summertime Dinner. Enjoy!!
Copy Cat Cracker Barrel Meatloaf 1 1/2 lb ground beef 3 eggs 1 1/2 sleeves crushed Ritz crackers 1/2c finely chopped onion 1/4 c finely chopped green pepper 5 oz. shredded sharp cheese 1/2 c milk Salt and pepper to taste
Topping 1/2 c ketchup 1/2c brown sugar 1 t yellow mustard.
For full recipe, bake meatloaf without glaze for 35-40 minutes at 350. Then add glaze and bake for another 30 minutes. Check for donees. All ovens are different so you may need more or less time.
Full Recipe above ???? I cut mine in half today. Enjoy!! Thank you Midnight Baker
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