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The Amish Cook generates a lot of reader mail, as you can imagine. One of the more rewarding letters came about 5 or 6 years ago from a woman in Ohio who was expressing her appreciation for The Amish Cook column over the years, in particular the late Elizabeth Coblentz’s meatloaf recipe. In her words, the recipe “saved her marriage” as it was the one thing she could do for her husband that really brought them together, satisfied him, etc . The letter was so sincere and heartfelt, that it made me feel really good. So I have come to call this recipe “marriage meatloaf.” Hope it is as well-received in your home as it was in hers!
Serves: 1 loaf
- 2 pounds ground beef
- ¾ cups quick oats, uncooked
- 2 well-beaten eggs
- ¼ cup chopped onion
- ¾ cup tomato juice
- 2 teaspoons salt
- 1½ teaspoons pepper
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 2 tablespoons brown sugar
- Combine all meatloaf ingredients thoroughly.
- Pack firmly into a loaf pan.
- Mix together sauce ingredients and spread over meatloaf before baking.
- Bake at 350 degrees for one hour.