“This is the very first meatloaf I ever tasted. The recipe is from The New School of Cooking in Culver City, CA. It has a very nice balance of flavors & is fantastic leftover!”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Heat oil in skillet & saute onion and garlic until softened. Let cool.
  3. In a large bowl, combine eggs, thyme, salt, pepper, mustard, worcestershire sauce, tabasco sauce, and milk.
  4. Add the meat, bread crumbs, parsley, and cooked onion & garlic mixture.
  5. Mix with your hands until mixture is evenly blended & meat mixture no longer sticks to side of bowl. If mixture sticks, add 2 tablespoons of milk at a time until it no longer sticks.
  6. Do not overmix or meatloaf will be tough.
  7. Form mixture into loaf shape on a foil-lined shallow baking pan. Spread ketchup on top, if desired.
  8. Bake until meat reaches 160 degrees, about 1 hour.
  9. Cool for 20 minutes, slice & serve with mashed potatoes.

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