| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | lb | Ground veal |
| 1/2 | lb | Ground pork |
| 2 | Eggs | |
| 1/2 | c | Fine bread crumbs |
| 3/4 | c | Chopped parsley |
| 1/4 | c | Finely chopped chives |
| 2 | tb | Fresh basil or 1 T dried |
| 1/4 | c | Chopped green pepper |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| Bacon slices to cover top |
INSTRUCTIONS
Preheat oven to 350 degrees F. Combine all ingredients except the bacon slices. Shape the mixture into an oval loaf. Place the loaf on a rack (instead of a rack, I put my meat loaf on sliced carrot sticks) in a baking pan or pie plate. Top the loaf with the bacon slices. Bake one and one-half hours. Can be served with a mushroom sauce, brown gravy or tomato sauce. Enjoy! Recipe by: New York Times Cook Book Posted to MC-Recipe Digest V1 #642 by marge rottinger <marger@carroll.com> on Jun 11, 1997
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