Touchdown Meatloaf

Children can help crumble the bread into crumbs, measure out the horseradish and Worcestershire sauce and decorate the top with the ketchup and onions.

Courtesy of Sharon Bowers

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Ingredients

1 pound ground beef		3 tablespoons Worcestershire sauce
1/2 cup breadcrumbs (from about 1 slice sandwich bread)		2 tablespoons prepared horseradish
1 small carrot, peeled and finely grated		1 teaspoon salt
1 small zucchini, finely grated		Ketchup, for decoration
1 small onion, finely chopped		1 large white onion, for decoration
1 egg

directions

Prep: 15 min Total: More than 60 min

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1
Preheat the oven to 350 degrees F and lightly grease a baking sheet.
2
Using your hands, combine all ingredients except ketchup and white onion in a large bowl and mix well. Place the mixture on the baking sheet and mold it into a football shape, making sure to pat down the middle so it’s no thicker than the edges.
3
Bake 50 to 60 minutes, until an instant-read thermometer registers 160 degrees F.
4
Remove the meatloaf from the oven and spoon a few tablespoons ketchup in the center to make a base for the football’s “laces.” Slice a thick ring from the center of the white onion, peel off a strand to form the anchor of the lacing and lay the piece over the ketchup. Then cut shorter pieces of white onion to make the lacing’s crosshatches.
5
Serve warm or at room temperature.

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Touchdown Meatloaf

Ingredients

directions