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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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). Ingredients:
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:
1. Grase 9 x 5-inch loaf pan.
2. Preheat oven to 375-degrees F.
3. Place bread in large bowl.
4. Add water and let soak for 5 minutes.
5. Drain off extra water.
6. Mash bread with fork.
7. Add next 7 ingredients (ground beef- pepper) to bread, mixing well.
8. Transfer meat mixture to prepared pan.
9. Bake for 30 minutes.
10. Pour tomato sauce over meat loaf and sprinkle with oregano.
11. Return to oven and bake 20- 30 minutes longer.
12. Let stand 5 minutes before slicing.
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