Meat loaf is my all-time favorite dish to cook. One year, an aunt and I put together a cookbook that included over 50 variations of that hearty, old-fashioned main course.—Jim Hopkins, Whittier, California
- 2 eggs
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 cup quick-cooking oats
- 1 carrot, shredded
- 2 tablespoons chopped fresh parsley
- 1-1/2 pounds ground beef
- 1 pound ground pork
- 1/2 cup ketchup
- In a large bowl, beat eggs. Add milk, Worcestershire sauce, seasoned salt and onion powder; mix well. Stir in oats, carrot and parsley. Combine beef and pork; add to egg mixture and mix well. Press into a 9-in. x 5-in. loaf pan. Top with ketchup. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°; drain. Yield: 6-8 servings.
Originally published as Favorite Meat Loaf in Taste of Home February/March 1995, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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