CLASSIC MEATLOAF

By colfaxkathy

Like most families, meatloaf is baked in a standard loaf pan. Bake it "FREE FORM" style, shaped by hand and cooked on a baking sheet for an extra crisp coating that bakes all around the loaf.

Ingredients

• 1 1 1 Large egg, well beaten
• 2 2 1 1/2 whole wheat bread, torn into little pieces (about 1 1/2 Cups)
• 1/3 1/3 1/3 Cup catsup
• 1/2 1/2 1/2 Cup milk
• 1/2 1/2 1/2 Tbs Worcestershire sauce
• 1/2 1/2 1/2 Cup chopped onion
• 1 1 1 Tbs parsley
• 1 to 2 1 to 2 2 garlic cloves, minced
• 1/2 1/2 1/2 tsp salt
• 1/4 1/4 1/4 tsp pepper
• 1 1/2 1 1/2 1/2 Lbs lean ground beef
• SAUCE FOR TOPPING
• 1/4 1/4 1/4 C catsup
• 1 1 1 Tbs stone ground or Dijon style mustard
• To 1/4 1/2 stir together 1/4 Cup catsup and mustard in a small bowl. With a butter knife, score the top of the loaf with diagonal 1/2 inch valleys. Spoon and spread topping over loaf.
• 1 10 to 4 to 8 hour or until no longer pink inside. Let stand for 10 minutes, then remove to a serving platter. Makes 4 to 8 servings.

Preparation

Step 1

See Ingredients