Basic meatloaf from katherine smith
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ⅔ | cup | Milk |
| 3 | cups | Soft Bread Crumbs |
| 1 | tablespoon | Prepared Mustard |
| 1¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Coriander |
| 1 | Onion; chopped | |
| ½ | cup | Celery; chopped |
| ¼ | cup | Parsley; chopped |
| 2 | pounds | Ground Meat |
Directions
Preheat oven to 350øF. In a large bowl, use a mixing spoon to combine egg and milk. Stir in bead cubes and let stand until bead absorbs milk. Use potato masher or fork to mash and stir mixture until bead is in very small particles. Stir in mustard, salt, pepper, basil, coriander, onion, celery and parsley. Add ground meat and mix well with spoon or hands.
Using hands, press mixture into a 9 x 5" loaf pan. Bake for 55 minutes. Slice and serve.
Source: Medford Mail Tribune, 31 January 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA