Meatloaf
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“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).”
Meatloaf
3 recipe photos
Chef's Note
“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).”
READY IN:1hr 10mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- 2 slices rye bread
- 2 slices white bread
- 1 cup water
- 1 lb ground beef
- 1 onion, chopped
- 1 egg, beaten
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 teaspoon salt (optional)
- 1⁄4 teaspoon pepper
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
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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Meatloaf