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Ingredients Jump to Instructions ↓

  1. 2 Rye bread

  2. 2 Firm white bread

  3. 1 cup 237ml Water

  4. 1 lb 454g / 16oz Lean ground beef

  5. 1 lb 454g / 16oz Onion - finely chopped (medium)

  6. 1 Egg - beaten to blend

  7. 3 tablespoons 45ml Freshly-grated Parmesan cheese

  8. 2 tablespoons 30ml Minced fresh parsley

  9. 1 teaspoon 5ml Salt

  10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  11. 1 Tomato sauce - (8 oz)

  12. 1 teaspoon 5ml Dried oregano - crumbled

Instructions Jump to Ingredients ↑

  1. Grease 9- by 5-inch loaf pan.

  2. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)

  3. Preheat oven to 375 degrees. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

  4. This recipe yields 4 to 6 servings.

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