Tangy Meatloaf

Tangy Meatloaf

1-1/2 pounds. lean ground beef
1-1/4 cups seasoned breadcrumbs
2 tablespoon catsup
1 tablespoon Dijon mustard
2 tablespoon Worcestershire sauce
1 tablespoon bottled horseradish
1/4 teaspoon dried thyme
1/3 cup finely chopped onion
1/2 cup tomato sauce (use an 8 oz. can; spread remainder on top of loaf)
2 eggs, slightly beaten
Salt & pepper to taste

Preheat oven to 350 degrees.

Combine beef, breadcrumbs, catsup, mustard, Worcestershire sauce,
horseradish, thyme, onion, tomato sauce, eggs, salt & pepper in a large

Pat mixture into a loaf. Place loaf in a roasting pan on a rack which has
been covered with foil and coated with cooking spray. Spread the remaining
tomato sauce (from an 8 oz. can) on top of loaf to keep it from drying out
during baking.

Bake meatloaf for 1 hour or until cooked through. Let stand for 5 minutes
before slicing.

Recipe can be halved for a smaller meatloaf.