| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meats, Main dish, Pork, Beef | 12 | Servings | |
INGREDIENTS
| SMALL ONION | ||
| 2 | x | CLOVES OF GARLIC |
| 1 | tb | OIL |
| 1 | ts | DRIED THYME |
| 1/3 | c | MILK |
| 1 | EGG | |
| 1/2 | c | CATSUP |
| 1/2 | c | DRY BREAD CRUMBS |
| 1 1/4 | ts | SALT |
| 1/2 | ts | PEPPER |
| 1/2 | lb | GROUND BEEF |
| 1/2 | lb | GROUND PORK |
| 1/2 | lb | GROUND VEAL |
INSTRUCTIONS
HEAT OVEN TO 3500F. CHOP ONION AND MINCE GARLIC. HEAT OIL IN A LARGE FRYING PAN. ADD ONION AND COOK FOR 5 MINUTES. ADD GARLIC AND THYME AND COOK ONE MINUTE MORE. COMBINE MILK, EGG AND 1/4 CUP OF CATSUP. STIR IN BREAD CRUMBS AND SALT AND PEPPER. CRUMBLE IN MEATS AND ONION MIXTURE. STIR UNTIL WELL BLENDED. SHAPE INTO A LOAF IN A ROASTING PAN. SPREAD THE REMAINING 1/4 CUP CATSUP OVER THE TOP OF THE MEAT LOAF. PLACE 2 STRIPS ON BACON OVER THE TOP. BAKE THE LOAF UNTIL BROWNED, ABOUT 1 1/2 HOURS. LET STAND 10 TO 15 MINUTES BEFORE SLICING. EACH SLICE PROVIDES - 162 CALORIES / 11 g PRO / 9 g FAT / 430 mg SOD. Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Mar 22, 1998
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