Recipe by Stella Mae
I discovered the basic recipe years ago, and improved on it over the years. My southern mother was horrified that it wasn't made with milk, but when she tasted it she agreed it was an exceptionally good recipe. It's a family favorite, and I'm asked to take it to picnics and pot lucks.
Top Review by Miss Tinkerbell
I tried this 2 years ago, but didn't realize that you need really lean meat to make it successful. I tried it again tonight, and it came out wonderfully! We are taking the leftovers to work tomorrow for lunch. Yum, TY! We left out the onions due to DH's allergies. Instead of using the parsley I mixed in italian seasonings. I opted for the tomato sauce instead of the ketchup.
- 1 lb lean ground beef
- 1 onion, diced
- 1⁄2 cup progresso breadcrumbs
- 1⁄2 cup catsup or 1⁄2 cup tomato sauce
- 1 egg
- 1 1⁄2 tablespoons Worcestershire sauce or 1 1⁄2 tablespoons honey tamari soy sauce
- 1 -2 tablespoon flat-leaf Italian parsley, finely chopped
Directions See How It's Made
- Some cooks put all ingredients into a loaf pan "raw", but I prefer to sauté the onions first to take the "bite" out of them.
- Drain and set aside to cool.
- Into a large bowl place the ground beef, bread crumbs, catsup, egg, Worcestershire sauce and parsley.
- Add the sautéed onions to this mixture.
- Wash your hands and delve into this mixture like a mad man, squish it between your fingers and mix it very well.
- Form a loaf in a baking dish, leaving at least 1-inch around the sides so fat can drain off.
- Bake at 350°F about 45 minutes or until done.
- Serve this delicious meatloaf as is or with my recipe for curry sauce.