herbed meat loaf
- Categories
- Beef
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ pounds | Ground veal |
| ½ pounds | Ground pork |
| 2 | Eggs |
| ½ cup | Fine bread crumbs |
| ¾ cup | Chopped parsley |
| ¼ cup | Finely chopped chives |
| 2 tablespoons | Fresh basil or 1 T dried |
| ¼ cup | Chopped green pepper |
| 1½ teaspoon | Salt |
| ½ teaspoon | Freshly ground black pepper |
| Bacon slices to cover top |
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@...> on Jun 11, 1997
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