| 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.
A Message from our Provider:
“Sin: it seemed like a good idea at the time”