Meatloaf
Fail-proof meat loaf is great for fall/winter meals with baked or mashed potatoes and brocolli. Leftovers are great in sandwiches. Original recipe printed in Bon Appetit (July, 1991).
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INGREDIENTS
Nutrition- 2slices rye bread
- 2slices white bread
- 1cup water
- 1lb ground beef
- 1
- 1
- 2tablespoons grated parmesan cheese
- 2
- 1
- 1⁄4teaspoon pepper
- 1(8 ounce) can tomato sauce
- 1
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DIRECTIONS
- Grase 9 x 5-inch loaf pan.
- Preheat oven to 375-degrees F.
- Place bread in large bowl.
- Add water and let soak for 5 minutes.
- Drain off extra water.
- Mash bread with fork.
- Add next 7 ingredients (ground beef- pepper) to bread, mixing well.
- Transfer meat mixture to prepared pan.
- Bake for 30 minutes.
- Pour tomato sauce over meat loaf and sprinkle with oregano.
- Return to oven and bake 20- 30 minutes longer.
- Let stand 5 minutes before slicing.
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