Our next NALF Food Friday comes from Coyote Hills Limousin Ranch and the Holloway family. Shana Says, “this recipe is from my grandmother Kathryn Kinder, it’s my favorite. I still bake it in her old corning ware dish that she always baked in herself. I never liked meatloaf with a sauce on top, I guess that’s because that’s how my grandmother made it.” If you are a fan of sauce on your meatloaf, Shana says her Uncle Bill always liked his helping with ketchup on top.
2 lbs. Limousin or Lim-Flex ground beef
1 can Campbell’s alphabet vegetable soup (has to be alphabet)
1 beaten egg
2 slices of bread crumbled
1 chopped onion
1 or 2 Tbsp Worcestershire
1 or 2 Tbsp mustard
1 Tbsp BBQ sauce
½ Tsp salt
¼ Tsp pepper
Limousin cattle deliver to your bottom line. With superior genetics, a simple crossbreeding plan and state-of-the-art selection tools, the Limousin breed will serve profit-minded cow/calf producers. In today’s competitive markets, taking advantage of all available opportunities is key. The Limousin breed offers a variety of options from Fullblood to Purebred to the Lim-Flex® hybrid (Limousin x Angus cross) to match your program’s needs and market goals. Crossbreeding for the right blend of muscle, maternal ability and profit is easy with Limousin seedstock.