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Prizewinning Meat Loaf

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    Source: familyfun.go.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 lbs. meat loaf mix of ground chuck, pork and veal

    2. 1 cup milk

    3. 1 cup firm fresh white bread crumbs or uncooked quick oats

    4. 1/2 cup chopped flat-leaf parsley

    5. 1/3 cup finely chopped onion

    6. 1 egg

    7. 2 tbsp. prepared chili sauce or ketchup

    8. 1 tbsp. prepared horseradish

    9. 1 1/4 tsp. salt

    10. 1/2 tsp. freshly ground pepper

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375 degrees. In a large mixing bowl, use your hands to gently but thoroughly mix all of the ingredients.

    2. In a 13- by 9-inch baking pan, shape the meat into a 9- by 5-inch loaf or pat it into a 9- by 5-inch loaf pan, smoothing the top. Bake about 1 hour until the meat loaf is firm, the top is richly browned, and a meat thermometer inserted into the center of the loaf registers 155 degrees.

    3. Let the meat loaf stand in the pan for 10 minutes, then cut into slices to serve. Makes 8 servings.

    4. Leftovers: This is the loaf for a classic meat loaf sandwich on white bread with a little mustard or mayonnaise (or both) and some soft lettuce leaves.

    5. NOTE: About 3/4 pound lean ground beef chuck and about 6 ounces each of lean ground pork and veal. It doesn't really matter if the proportions are off by a bit. Many supermarkets sell this combination (usually about equal parts of each meat), and you can certainly request such a mix from the butcher.

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