Best meatloaf in the world
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | SMALL ONION |
| 2 | xes | CLOVES OF GARLIC |
| 1 | tablespoon | OIL |
| 1 | teaspoon | DRIED THYME |
| ⅓ | cup | MILK |
| 1 | each | EGG |
| ½ | cup | CATSUP |
| ½ | cup | DRY BREAD CRUMBS |
| 1¼ | teaspoon | SALT |
| ½ | teaspoon | PEPPER |
| ½ | pounds | GROUND BEEF |
| ½ | pounds | GROUND PORK |
| ½ | pounds | GROUND VEAL |
Directions
HEAT OVEN TO 3500F. CHOP ONION AND MINCE GARLIC. HEAT OIL IN A LARGE FRYING PAN. ADD ONION AND COOK FOR 5 MINUTES. ADD GARLIC AND THYME AND COOK ONE MINUTE MORE. COMBINE MILK, EGG AND ¼ CUP OF CATSUP. STIR IN BREAD CRUMBS AND SALT AND PEPPER. CRUMBLE IN MEATS AND ONION MIXTURE. STIR UNTIL WELL BLENDED. SHAPE INTO A LOAF IN A ROASTING PAN. SPREAD THE REMAINING ¼ CUP CATSUP OVER THE TOP OF THE MEAT LOAF. PLACE 2 STRIPS ON BACON OVER THE TOP. BAKE THE LOAF UNTIL BROWNED, ABOUT 1½ HOURS. LET STAND 10 TO 15 MINUTES BEFORE SLICING.
EACH SLICE PROVIDES - 162 CALORIES / 11 g PRO / 9 g FAT / 430 mg SOD.