I found the most wonderfully simple and delicious meatloaf recipe in this cookbook nutbread and nostalgia , from the junior league of South Bend, Indiana. You know my Favorite Meatloaf Recipe is one that I have been making for years. As a result of boredom, I have been on a quest to find new recipes for meatloaf. This one is very new to me with the use of rye bread. Don't sneer up your nose. I don't like rye seeds either, so I buy seedless rye. Trust me if you've never heard of or tried a meatloaf with rye bread added into it, this is definately worth a try. Very clean and simple flavors that burst in the mouth. We're saving this one and will add it to the rotation with the favorite one. Michael had a meatloaf sandwich everyday after, for his lunch until it was all gone. He had no idea what the "secret" ingredient was until I told him. His response was "can you make another one just for sandwiches?" Yep, it's that good.
Accompanied by Sour Cream Mashed Potatoes and Peas Steamed with White Vinegar.
From the book.
Assemble ground meat, rye bread, white bread, onion, egg, tomato sauce, water, parmesean cheese, parsley, oregano, butter, salt , and pepper.
Stir, mix, bake, and top. So simple and so delicious.
"For the best Hoosier home-style cooking", from the book.
Indiana Meat Loaf
Courtesy of nutbread and nostalgia from the junior league of South Bend, Indianacirca 1979
2 slices rye bread, cubed
2 slices white bread, cubed
1 cup water
1 pound ground beef, or chuck or sirloin
1 medium onion, chopped
1 teaspoon snipped parsley3 tablespoons grated Parmesean cheese
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 can (8 ouces) tomato sauce
1 teaspoon oregano
In a large bowl, combine breads and water. When water has been absorbed, mash with fork. Stir in meat, onion, parsley, and cheese. Add the egg, salt, and pepper. Mix well. Place the mixture in a 9 x 5 x 3-inch pan. Dot with butter. Bake at 375 degrees for 40 minutes. Combine tomato sauce and oregano. Pour on top of meat loaf. Continue baking for 20 minutes. Can be prepared in advance.
Serves 4 to 6.
I am linking this up to Brenda's Canadian Kitchen for her Cookbook Sundays . I am in total agreement with her as I too have many cookbooks and seldom cook from them. So as a result I am going to join her in her mission to start using them a little more often. Why don't you come join in if this sounds like your book shelves too.
Carla and Michael