Pat Nixon's Meatloaf
From morninlite 12 years agoIngredients
- 2 tablespoons butter shopping list
- 1 cup finely chopped onions shopping list
- 2 garlic cloves, minced shopping list
- 3 slices white bead shopping list
- 1 cup milk shopping list
- 2 pounds lean ground beef shopping list
- 2 eggs, lightly beaten shopping list
- 1 teaspoon salt shopping list
- ground black pepper, to taste shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/2 teaspoon dried marjoram shopping list
- 2 tablespoons tomato puree shopping list
- 2 tablespoons bread crumbs shopping list
How to make it
- Grease a 13-by-9-inch baking pan.
- Melt butter in a saute pan, add onion and garlic and saute until just golden -- do not brown. Let cool.
- Dice bread and soak it in milk.
- In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.
- Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off.
- Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.
- Preheat the oven to 375 degrees.
- Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings
People Who Like This Dish 3
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