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nikkig and Boccie's Meatloaf

edited 9:27AM in Beef
• 1.5 lb Ground Chuck• 2 Tbs mustard - heaping tablespoons
• 1.5 lb Fresh Pork Sausage• 2 tsp garlic - heaping teaspoons
• 1.5 Sleeves of Saltine Crackers• 2 eggs
• 1 medium sized onion• dash of salt and pepper
• &#189 Cup Salsa - we use Pace Chunky Medium style
• &#188 Cup Ketchup

InstructionsCrush the 1 ½ sleeves of Saltine crackers fine. Mix all ingredients well. Place on the broiler pan, or fish and veggie grid... one that has holes that will allow grease to drain down. Meatloaf should be about 2&#034 thick all over. Top with ketchup and mustard mix to taste. You can top with bacon bits for added flavoring.Cook for 350deg for approx one hour. When doing on the egg, place rack over a drip pan directly on lower grid. No need for a raised grid or firebricks. NotesI usually mix my own sausage using 1 ½ pounds of fresh ground pork, and 1 ½ Tablespoons of Legg's Old Plantation Pork Sausage Seasoning.The ketchup and mustard mix for topping is a 2 part ketchup and 1 part mustard.Number of Servings: Time to Prepare:
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