Herbed meat loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | pounds | Ground veal |
| ½ | pounds | Ground pork |
| 2 | Eggs | |
| ½ | cup | Fine bread crumbs |
| ¾ | cup | Chopped parsley |
| ¼ | cup | Finely chopped chives |
| 2 | tablespoons | Fresh basil or 1 T dried |
| ¼ | cup | Chopped green pepper |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| Bacon slices to cover top | ||
Directions
Preheat oven to 350 degrees F. Combine all ingredients except the bacon slices. Shape the mixture into an oval loaf. Place the loaf on a rack (instead of a rack, I put my meat loaf on sliced carrot sticks) in a baking pan or pie plate. Top the loaf with the bacon slices. Bake one and one-half hours. Can be served with a mushroom sauce, brown gravy or tomato sauce.
Enjoy!
Recipe by: New York Times Cook Book Posted to MC-Recipe Digest V1 #642 by marge rottinger <marger@...> on Jun 11, 1997
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