Meatloaf

Fail-proof meat loaf is great for fall/winter meals with baked or mashed potatoes and brocolli. Leftovers are great in sandwiches. Original recipe printed in Bon Appetit (July, 1991).

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  slices  rye bread
• 2  slices  white bread
• 1  cup water
• 1  lb ground beef
• 1  onion, chopped
• 1  egg, beaten
• 2  tablespoons  grated parmesan cheese
• 2  tablespoons  chopped fresh parsley or 2  teaspoons dried parsley
• 1  teaspoon salt (optional)
• 1⁄4 teaspoon pepper
• 1 (8 ounce) can tomato sauce
• 1  teaspoon dried oregano or 1  tablespoon fresh oregano

Directions

1. Grase 9 x 5-inch loaf pan.
2. Preheat oven to 375-degrees F.
3. Place bread in large bowl.
4. Add water and let soak for 5 minutes.
5. Drain off extra water.
6. Mash bread with fork.
7. Add next 7 ingredients (ground beef- pepper) to bread, mixing well.
8. Transfer meat mixture to prepared pan.
9. Bake for 30 minutes.
10. Pour tomato sauce over meat loaf and sprinkle with oregano.
11. Return to oven and bake 20- 30 minutes longer.
12. Let stand 5 minutes before slicing.