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CATEGORY CUISINE TAG YIELD
Meats, Eggs French 1 Servings

INGREDIENTS

2 lb Lean ground beef
1 md Onion chopped
2 c Fresh breadcrumbs (use French or Italian bread or a white bread of your choice and chop in Food Processor, do *not* use the dry breadcrumbs you buy in the store)
1/2 c Chopped fresh parsley
2 tb Mixed dried herbs (we use an Italian mix that is a mix of oregano, rosemary, savory, thyme, marjoram, sage and basil)
Salt and pepper to taste
1 ts Ground cumin
2 Eggs, lightly beaten
2/3 c Tomato sauce

INSTRUCTIONS

Mix all together. Use your hands, it works best. Shape into 1 loaf or make
2 small ones and freeze one for later. Butter bottom of a roasting pan (use
a roasting pan, not a loaf pan, because meatloaf will brown better).
Preheat oven to 375 F and bake meatloaf for 1 hour for a small loaf or
about
1 1/4    hour for a larger one.
My husband likes it with catsup but I think it tastes great plain. Leftover
meatloaf is also good cold sliced and used in sandwiches.
Posted to EAT-L Digest 21 Feb 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Feb 21, 1997.

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