Everyday Meat Loaf

2/3 cup dry bread crumbs 1 cup milk 1 ½ lbs. ground beef 2 eggs ¼ cup onions, grated 1 tsp. salt 1/8 tsp. pepper ½ tsp. sage

Sauce: 3 tbls. brown sugar ¼ cup ketchup ¼ tsp. nutmeg 1 tsp. dry mustard

Soak bread crumbs in milk. Add meat, eggs, onions, and seasonings. Mix well. Pat into a loaf pan. Spread sauce over and bake 1 hour. Yields 6 to 8 servings. Lena Shetler, Madison, Mo..

Little Cheddar Meat Loaves

1 egg ¾ cup milk 1 cup or 4 oz. shredded cheddar cheese ½ cup quick oats ½ cup onions, chopped 1 tsp. salt 1 lb. ground beef 2/3 cup ketchup ½ cup brown sugar 1 ½ tsp. mustard

In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight little loaves and place in a well-greased 9x13x2-inch baking dish. Combine ketchup, brown sugar and mustard; spoon over meat loaves. Bake, uncovered, at 350° for 45 minutes or until meat is no longer pink and a meat thermometer reads 160°. Yields 8 servings. Jennifer Martin, Tunas, Mo. .

Cheese Filled Meat Loaf

½ cup milk 2 eggs, lightly beaten 1 tbls. Worcestershire sauce 1 cup crushed corn flakes ½ cup finely chopped celery 1 tsp. salt ½ tsp. ground mustard ½ tsp. rubbed sage ¼ tsp. pepper 1 ½ lb. ground beef 1 cup (8 oz.) sour cream 1 cup (4 oz.) finely shredded cheese ½ cup pimiento-stuffed olives, sliced

In large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy duty foil, pat beef mixture into a 14x10-inch rectangle. Spread sour cream to within ½ inch of edges. Sprinkle with cheese and olives. Roll up, jelly roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 9x13x2-inch baking dish. Bake, uncovered at 350° for 65 to 75 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Let meat loaf stand for 10 minutes before slicing. Yields 6 to 8 servings.Mary Miller, Clark, Mo..

Unusual Meat Loaf

1 (10.5 oz.) can cream of vegetable soup
½ cup water
¼ cup tomato juice
¾ cup instant mashed potatoes, dry
2 eggs
1 ½ lbs. ground beef
½ lb. ground pork
2 tbls. onion, minced
2/3 cup soft bread crumbs
1 tsp. salt
Dash of pepper

Heat together the soup, water, tomato juice and add the instant mashed potatoes. Beat well. Stir in the eggs. In a large mixing bowl combine all of the remaining ingredients, then stir in the mashed potato-soup mixture. Form into a loaf and bake in a 350° oven for 1 ¼ hours, or until the meat is done. Yields 8 to 10 servings. Submitted by Mary Carender, Jefferson City, Mo..

Mozzarella Meat Loaf

2 lbs. lean ground beef
2 eggs, lightly beaten
1 cup saltine cracker crumbs
1 cup milk
½ cup grated Parmesan cheese
½ cup onion, chopped
1 ½ tsp. salt
1 tsp. dried oregano
1 (8 oz.) can pizza sauce
3 slices mozzarella cheese, halved
Green pepper rings, optional
Sliced mushrooms, optional
2 tbls. butter or margarine, optional
Fresh parsley, chopped, optional

Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9x5x3-inch loaf pan. Bake at 350° for 1 ¼ hours or until no pink remains; drain. Spoon pizza sauce over loaf and top with mozzarella cheese slices. Return to oven for 10 minutes or until the cheese is melted. Meanwhile, if desired, sauté green pepper and place on top of meat loaf. Sprinkle with parsley if desired. Yields 8 to 10 servings. Submitted by Mrs. Eli Miller, Clark, Mo..

Blueberries will be featured in the June/July issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by March 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to: todaysfarmer@mfa-inc.com.