| 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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