Ground Beef Tips
Ground beef packages are labeled according to U.S. Department of Agriculture
standards and by supermarket preference. Lean to fat ratios vary, however, if a
package is labeled ground beef, it must be no more than 30% fat.
A bright, cherry- red color indicates fresh ground beef. However, fresh ground
beef goes through a number of color changes during its shelf life. A darker,
purplish- red color is typical of vacumn- packaged ground beef or the interior
of packaged ground beef which has not been exposed to air. Once exposed to air,
ground beef will turn from darker red to bright red.
2 lbs. ground beef
1 small onion finely chopped
1/2 green pepper finely chopped
2 cloves garlic minced (optional)
1 C. fresh bread crumbs or saltine cracker crumbs
2 eggs lightly beaten
3/4 C. ketchup
1/4 C. milk
Mix all ingredients in a bowl. The secret to a great meatloaf is to blend the
mixture about 4-5 minutes.
Gently mound the mixture into an 8 x 8 inch greased baking dish. Spread a thin
layer of ketchup on top of the meatloaf. Place in 350°F. for 1 hour 10 minutes.
Let set 5 minutes before slicing.