Sorry about leaving you outÃ‚Â in the cold on Monday, I was enjoying a nice visitÃ‚Â with my grandparents & I couldn’t resist staying aÃ‚Â little bit longer than the weekend allowed.
But now I’m backÃ‚Â & ready toÃ‚Â dishÃ‚Â on all the best dishes around.Ã‚Â Today I’m cravingÃ‚Â a meatloaf recipe due to the fact that IÃ‚Â enjoyed a meatloaf sandwich the other day & have been wanting the real thing ever since.
EnjoyÃ‚Â author & chef Mark Bittman’s famous MeatloafÃ‚Â Recipe on me!Ã‚Â
Ã¢Â€Â¢ 1/2 cup plain bread crumbs, preferably fresh
Ã¢Â€Â¢ 1/2 cup milk
Ã¢Â€Â¢ 2 pounds mixed ground meats: beef, veal, lamb, and/or pork
Ã¢Â€Â¢ 1 egg, lightly beaten
Ã¢Â€Â¢ 1/2 cup freshly grated Parmesan cheese, optional
Ã¢Â€Â¢ 1/4 cup minced fresh parsley leaves
Ã¢Â€Â¢ 1/2 teaspoon minced garlic
Ã¢Â€Â¢ Salt and freshly ground black pepper to taste
Ã¢Â€Â¢ 3 slices bacon optional but good, especially if the meat is very lean
1. Preheat the oven to 350. Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.
2. Mix together all ingredients except bacon. Shape the meat into a loaf in a baking pan; top with bacon if you like. Bake 45 to 60 minutes, basting occasionally with rendered pan juices. When done, meat loaf will be lightly browned and firm, and an instant-read thermometer inserted into the center of a meat loaf will read 160 F, cook for 1 hr.