Ruth-Anne's Meat Loaf
- Active Time 10m
- Total Time 1h 15m
Makes 6 servings
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 tablespoons Dijon-style mustard
- 1 cup milk
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup plus 2 tablespoons ketchup
- 1 1/2 pounds ground chuck
- 1 1/2 cups fresh breadcrumbs
- 3 strips bacon
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the egg, seasonings, mustard, milk, celery, onion,
1/4 cup ketchup, ground chuck and breadcrumbs. Mix well.
Place the beef mixture in a standard 8-inch loaf pan. Spread the surface with the 2 tablespoons of ketchup. Layer the bacon over the top. Bake for 1 hour.
Drain any excess fat from the pan. Remove the meat loaf and let cool at room temperature for 5 minutes. Cut into 1/2-inch-thick slices.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
426 calories; 20g total fat; 128mg cholesterol; 1106mg sodium; 28g carbohydrates; 1g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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