Mom's Amazing Meatloaf
Serves 8
Published in: San Jose Mercury News
2 slice hearty whole-wheat bread (for 2 cups cubes)
2 eggs
1 large onion (for about 1 cup chopped)
1/2 cup low-fat or whole milk
1/2 cup grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoons salt
1/4 teaspoons black pepper
1 1/2 lbs. 93 percent fat-free ground beef
1/2 cup ketchup (or more -- if necessary, to cover well)
Preheat oven to 325 degrees. Toast the bread and cube it. Set it aside.
Break the eggs into a large mixing bowl and beat slightly. Finely chop the
onion, adding it to the bowl as you chop. Add the milk, Parmesan cheese,
parsley, mustard, Worcestershire sauce, salt, pepper and reserved bread
and mix well. Crumble the ground meat over the mixture and then fold
together using your hands. (Wash your hands well before and after handling
the meat.) Prepare a 13-by-9-inch glass baking dish with cooking-oil
spray. Transfer the meat into the baking dish and form it into a long
loaf. Pat the mixture down to about 3 inches high. Pour the ketchup over
the loaf (use more, if necessary, to cover the entire loaf). Bake for 1
hour and 15 minutes (for medium) or until done to personal preference.
Serves 8 (leftovers make fantastic sandwiches).
Exported from A Cook's Books -- Recipe management for Macintosh
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