Good Old Fashioned Meatloaf
This is definitely on my top 5 list of favourite comfort food. This is my take on my mother’s recipe. I remember she would make this when it was cold and rainy outside which coincidently, it was today!
This is another recipe I shared years ago. I am absolutely loving bringing my older recipes back into action lately because they are still my favourite recipes to go to 🙂Print
An old school classic with the flavours of onion and garlic, served with rich beef gravy.
3 Pieces of whole wheat baguette (1 inch thick)
1 Medium onion, grated
400 g extra lean ground beef
1 (Large) egg
3 Cloves garlic, crushed
A handful of fresh parsley, chopped
1 tsp salt
½ tsp pepper
Preheat your oven to 375.
In a large mixing bowl pour some Luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.
After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.
When you are left with soaked bread only, add all of the ingredients to the bowl; mix well using your hand.
When the meat mixture has come together, roll it out onto a large casserole dish (I use me 9 x 13 lasagna pan).
Shape the meat mixture to look like a loaf of bread, trying to keep it uniform in size so it cooks evenly.
Bake for 45 minutes, until the meat is cooked through.
Serve immediately or at room temperature.
- In a pinch you can use 3 slices of whole wheat toaster bread in place of the baguette.
- Yes, exactly 400 g… kidding, anything up to 500 g works.
- If you don’t have fresh parsley on hand, just skip it (dried won’t work).
- I’m not a fan of loaf pans because there is nowhere for the fat to go (yes, extra lean has fat too!).
- Serve with my Fat Free Gravy!
- Prep Time: 5 Minutes
- Cook Time: 45 Minutes
- Category: Mains