MEATLOAF

Meatloaf image

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).

Provided by ellie_

Categories Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 379.3, Fat 20.1, SaturatedFat 7.7, Cholesterol 132.2, Sodium 623.9, Carbohydrate 21.6, Fiber 2.7, Sugar 4.9, Protein 27

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