Meat Loaf

Notes

The classic.

• No horrible tomato sauce/ketchup/honey on the outside, though. Tried it once. Terrible.
• Note that leftovers make great sandwiches and Chili Spaghetti.
• I press the mixture into a loaf pan, then turn that over and dump it on a cookie sheet covered with aluminum foil. I like the browned bits of the meat loaf and the foil keeps baked-on schmutz from messing up the cookie sheet.
• Goes really well with mashed potatoes and beef gravy. Don't forget a veggie!
• Note that you can substitute 2C of shredded wheat crumbs (yes, from the cereal) for the bread. Some people here actually prefer that version. Plus it's a good way to use the crumbs and not just toss them.

Ingredients

• 1# good ground beef (ground sirloin is best, if you can afford it, but I almost always use a Costco lean chub)
• 1# fat ground beef (need the fat for flavor)
• 2 slices of bread, toasted so they're very dry
• 2 eggs
• 1C sauce (tomato, bbq, duck, or whatever)
• Parsley
• Garlic
• Salt
• Pepper
• Dash or two of Red Wine Vinegar
• Dash or two of Worcestershire Sauce (optional)

Directions

1. Pre-heat oven to 350°.
2. Line a cookie sheet with aluminum foil.
3. Spray the inside of a loaf pan.
4. Break up the break into crumbs. A cheese grater can be helpful (but if you didn't toast the bread enough, it just makes a mess).
5. Put all ingredients in a mixing bowl, wet to dry.
6. The seasonings don't have measurements because you do it to your taste (plus I don't measure them so much). A couple teaspoons for salt is a good start. Then again, I also use two heaping tablespoons of minced garlic because I really like garlic.
7. Combine with your hands. Good, squishy fun!
8. Press the mixture into the loaf pan, then turn over and dump the loaf onto the cookie sheet.
9. Bake for 30-60 minutes, depending on how well-done you like your loaf.