My grandma's meatloaf is one of my favorite dishes to serve in the fall and winter. Since it has been raining like no other here in Wyoming, I decided to try out meatloaf. My grandma's meatloaf recipe called for crushed saltine crackers or Ritz crackers. Here is where Rice Chex comes in handy. Rice Chex can be used in place of any crackers or even bread crumbs in a recipe.
Sweet and Sour Meatloaf
1 lb ground hamburger or ground venison
1/2 cup of Rice Chex,finely ground
1 8 oz can of tomato sauce or 4 oz can of tomato paste with water added to thin it out
1 T yellow mustard
2 T Montreal Steak Seasoning or more to taste
2 T dehydrated onion
1 egg, lightly beaten
3 T brown sugar
Heat oven to 375 degrees. Mix tomato sauce, mustard, and brown sugar together. Add hamburger to beaten egg, top with ground Chex and sprinkle with seasonings. Add half of the tomato mix to the meat mix. Press meat mix into a 9x9 loaf pan. Cover and cook for 50 minutes. After 50 min, check temperature of meatloaf--temperature should be above 165. Add rest of tomato sauce mixture and bake for another 10-15 or until correct temperature.
Sweet and Sour Meatloaf
1 lb ground hamburger or ground venison
1/2 cup of Rice Chex,finely ground
1 8 oz can of tomato sauce or 4 oz can of tomato paste with water added to thin it out
1 T yellow mustard
2 T Montreal Steak Seasoning or more to taste
2 T dehydrated onion
1 egg, lightly beaten
3 T brown sugar
Heat oven to 375 degrees. Mix tomato sauce, mustard, and brown sugar together. Add hamburger to beaten egg, top with ground Chex and sprinkle with seasonings. Add half of the tomato mix to the meat mix. Press meat mix into a 9x9 loaf pan. Cover and cook for 50 minutes. After 50 min, check temperature of meatloaf--temperature should be above 165. Add rest of tomato sauce mixture and bake for another 10-15 or until correct temperature.
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