That is about right. I was to chicken to try the 1.5 cups.
----- Original Message -----
From: "Dawnelle" <[email protected]>
To: <[email protected]>
Sent: Friday, September 30, 2011 5:35 AM
Subject: Re: [CnD] Fw: [blindrecipeexchange] Susan's Meatloaf
Thanks for reminding me. I don't put that much liquid smoke in either. I
put about 1 tablespoonful.
Dawnelle
----- Original Message -----
From: "Gerry Leary" <[email protected]>
To: <[email protected]>
Sent: Friday, September 30, 2011 7:10 AM
Subject: Re: [CnD] Fw: [blindrecipeexchange] Susan's Meatloaf
Wow Usually the liquid smoke that I use requires only a few drops. I
would like to ask about that part. Gerry
----- Original Message -----
From: "Dawnelle" <[email protected]>
To: <[email protected]>
Sent: Friday, September 30, 2011 4:09 AM
Subject: [CnD] Fw: [blindrecipeexchange] Susan's Meatloaf
----- Original Message -----
From: Dawnelle Cruze
To: [email protected]
Sent: Saturday, February 27, 2010 10:50 PM
Subject: Re: [blindrecipeexchange] Susan's Meatloaf
Susan, this looks good!
Dawnelle
----- Original Message -----
From: Susan Tabor
To: [email protected]
Sent: Sunday, February 21, 2010 3:01 PM
Subject: [blindrecipeexchange] Susan's Meatloaf
OK, here's my meatloaf. It's as close as I can get to my recipe,
because sometimes I'll try something different and spontaneous with it.
So feel free to experiment!--Susan
Susan's Meatloaf
1 1/2 pounds of ground beef or ground chuck
1 pound ground pork
One 12-ounce packate of smoked and/or maple-cured bacon, fried and
crumbled into small pieces
1 1/2 cups of fresh bread crumbs
1 1/2 cups of liquid smoke
1 cup barbecue sauce
One small to medium chopped onion
One chopped green or sweet red pepper
1/2 cup of shredded Swiss or Cheddar cheese
1 teaspoon chili powder
2 eggs
Chopped jalapeno pepper to taste
Salt and pepper to taste
Fry and crumble the bacon into small pieces. Put all ingredients into a
bowl and work together with hands. Transfer into a baking dish and bake
at dg350 or so until done, usually about an hour, maybe more.
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