BBQ Meatloaf with Hash Brown Casserole

I made an other old school favorite with a new side dish. This is my Grand-Mothers recipe, we did not change it... we dare not. This delicious savory meatloaf is comforting for the soul.

For the Meatloaf, to make a serving of 6 you will need:

3 Pounds Ground beef, extra lean

1 cup Breadcrumbs (I use the Italian Seasoned)

1 medium Onion, chopped fine (using the food processor)

2 teaspoon of salt

1 teaspoon of pepper

2 Eggs, lightly beaten

1 8 oz. can of Tomato Sauce

1 20 oz. can of Tomato Sauce

4 Tablespoons of Vinegar

4 Tablespoons of Brown Sugar

1 Tablespoon of Worcestershire Sauce

3 Tablespoons of prepared Mustard, heaping

Preparation:

Combine ground beef, breadcrumbs, onions, salt and pepper, egg and 8 oz. can of tomato sauce. Place in a 9/13 baking dish, shape into a loaf and bake at 350° for 60 minutes to set meat.

Meanwhile, in a large saucepan, combine remaining ingredients and simmer while meatloaf cooks. Once the meatloaf has been cooking for 60 minutes, pour sauce over top and continue to bake for 30 minutes more (internal temperature must reach 160°). Remove loaf from oven, allow to rest for a few minutes, slice and serve topped with some of the sauce.

To make these as individuals you can use muffin trays (sprayed with pam). When using individual loaved, reduce initial baking time to 30 minutes.

For the Hash Brown Casserole, makes a serving of 6 you will need:

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

1 cup Cheddar cheese grated

5 oz. half and half

2 pounds Hash Brown Potatoes, cubed frozen

salt and pepper

cooking spray

1/3 cup Margarine, melted

2 cups Corn Flakes, slightly crushed, 2 cups = 4 oz.

Directions:

Spray containers with pam

Thoroughly combine soups, cheddar cheese and half and half. Add frozen half crowns, mix well. Pour into prepared containers.

Preheat oven 350°. Combine corn flaked and malted butter. Sprinkle over top of casserole. Bake for 30 minutes and serve.