Ingredients
- 2 pounds mixed ground beef (1 pound each 85% and 80% lean work very well for the best flavor)
- 2 eggs
- 1/2 to 3/4 cup milk
- 1 cup seasoned bread crumbs
- 1 large onion diced (preferably red onions)
- 1 jar Grandma's chili sauce (divided 2/3 in the mixture and 1/3 reserved for top)
Preparation
Step 1
Preheat oven to 350 F. Mix all ingredients including 2/3 of the jar of chili sauce in a bowl. If too juicy, add more bread crumbs. If too solid, add a little more milk. Place all in a greased glass or metal loaf pan. Top with the other 1/3 jar of chili sauce.
Bake for one hour for medium rare or 1 hour 20 mins, for medium well. Note from Janie: Serve with baked potatoes and a light salad for a wonderful dinner. Leftovers are great with eggs for breakfast or as a hardy sandwich at lunchtime.
As for Gwen's recipe for chili sauce, it is not detailed. While not noted, I know that she would add chopped peaches if she had any and now and then, I could detect a sweet hint of pineapple.
Gwen's Homemade Chili Sauce:
16 cups chopped ripe tomatoes (about 16 medium)
6 large sweet onions, chopped fine
2 green bell peppers, seeded and chopped fine
2 red bell peppers, seeded and chopped fine
1 cup brown sugar
1 teaspoon prepared horseradish (or to taste)
1 tablespoon celery salt
2 teaspoons cinnamon
1 teaspoon dry mustard
1 teaspoon nutmeg
2 cups apple cider vinegar
Mix all ingredients except for the vinegar in a large stockpot and cook for 2 hours over low heat, stirring often. Add vinegar and cook to desired thickness.
Pour into 2 cup jars. Freeze.
Makes about 8 jars.