Last night, Kim and I fixed the best meatloaf!
He had bought a whole sirloin tip a while back, and cut a roast off of it. The roast was very tasty, but tough, and we ended up grinding it for meat spread.
But we still had a big piece of the tip left in the freezer, so Kim thawed it and ground it up for meatloaf, adding pork sausage to moisten it up a little. It was very, very good. Here's how we made it:
Best Meat Loaf
2+ lbs of ground sirloin tip
1 lb. pork roll sausage
1 sleeve Ritz crackers
2 tbls mustard
½ tsp ea. salt & pepper
1 packet dry onion soup mix
1 cup catsup, divided
Dump all in together, reserving ½ cup of catsup. Mix well, divide in half and form into two loaves. Place in sprayed baking dish, cover, and put in 350 oven for 45 minutes. Remove from oven, and dump out any grease. Top with remaining catsup and put back in oven uncovered for 15 more minutes, or until internal temperature reaches 140. Remove from oven, cover and let stand 10-15 minutes.
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