Pat's Meatloaf

Serves 4 – 6

Pre-heat oven to 375°F.

2 eggs

1 cup milk

1 medium onion

3 tbsp butter

1 cup Original Pepperidge Farm Stuffing Mix

2 lb.s ground beef

3 tbsp fresh (or 1 tbsp. dry) parsley, chopped

2 tsp. salt, or to taste

3 tbsp chopped fresh parsley

1/2 tsp. pepper, or to taste

1 small can tomato sauce

1 tsp. oregano

Beat eggs slightly and add milk. Soak stuffing mix in egg and milk mixture for ten minutes, until softened.
Sauté onion in butter until soft.
Combine beef, parsley, salt and pepper. Add stuffing mixture and onions and butter. Mix well.
Place mixture in shallow baking pan and form into a loaf with hands.
Bake at 375° for twenty minutes. Remove from oven and pour tomato sauce over top. Sprinkle with oregano and return to oven. Reduce heat to 350° and cook another 30 minutes or until an instant meat thermometer reads 140 degrees F.
Remove from oven and allow to set a few minutes before serving.

I often substitute a tbsp. of dried, chopped onion instead of fresh. I add it to the stuffing mix and milk, allowing a bit more moisture for the dried onion. When you do this, you may eliminate the butter altogether.

I also substitute 1 tbsp. of dried parsley flakes for 3 tbsp of fresh. This goes in with the stuffing to be soaked as well with a little extra moisture to compensate for the dried ingredients.

Source: Herself

Created with the Personal Edition of HelpNDoc: Write EPub books for the iPad