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Title: Triple Meat Loaf
Categories: Entree Beef Southern
Yield: 8 Servings
| 1 | lb | Ground beef; lean |
| 1 | lb | Ground pork |
| 1 | lb | Ground veal |
| 3 | sl | Bread; torn in small pieces |
| 1 | ts | Sage, ground |
| 1 | pk | Soup mix, onion |
| 1 | pk | Soup mix, cream of mushroom |
| 1 | sm | Green pepper; chopped |
| 1 | lg | Celery stalk; thinly sliced |
| 1 | tb | Steak sauce |
| 1 | tb | Mayonnaise |
| 1 | tb | Sour cream |
| 8 | oz | Tomato sauce |
| 1/4 | ts | Garlic powder |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | Egg; beaten |
Combine all ingredients, mixing well. Place mixture in a 13x9x2" baking pan, and shape into a 12x6" loaf. Bake at 350 degrees for 1-1/2 hours or until done.
SOURCE: Southern Living Magazine, September, 1977. Typed for you by Nancy Coleman.
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