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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I often experiment with meatloaf, so this one is a combination of some of my favourite parts of several different recipes. I also top this meatloaf with my Red Wine Mushroom Sauce that I have on this site as well. Ingredients:
4 cups bread, broken into small chunks (stale or fresh) |
1/2 cup milk |
3 eggs |
1 (10 ounce) can condensed tomato soup, undiluted |
1 cup onion, diced |
1 cup button mushroom, diced |
1/2 cup celery, diced |
2 garlic cloves, minced |
1/2 teaspoon dried parsley |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried sage |
1/8 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs lean ground beef |
1 lb ground pork |
Directions:
1. Preheat oven to 360 degree.
2. Add bread pieces into a large mixing bowl. Add milk and mix, allowing bread to soak up the milk. (Soy milk works fine as well).
3. Add all the rest of the ingredients and hand mix thouroughly. If it seems too moist, add more bread chunks.
4. Spray two 4x9 loaf pans with cooking spray.
5. Divide the meat mix into 2 and add to the loaf pans, pressing mixture in evenly.
6. Bake with the loaf pans on a cookie sheet for 1 hour, or until meat is thoroughly done.
7. When completely cooked, remove from oven and let stand a few minutes. Drain off fat.
8. Serve with a favourite gravy or sauce over.
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