LooLoo’s Meatloaf
March 1, 2010
One of the main reasons I make a meatloaf is so I can have meatloaf sandwiches for left overs. There is nothing better than meatloaf on toasted wheat bread with just a little mayo!! This recipe is a concoction of a few different recipes that I combined from a very old cook book that came with my husband, (he bought it in 1978). The cookbook is called “Recipes for Ground Beef”, by the editors of Sunset Books and Sunset Magazine. Meatloaf is also another reason of why I am reminded of how much I love baked potatoes, which is what I always serve as a side dish, along with a fresh vegetable. Please enjoy!
For more meatloaf recipes, click here to check out a website dedicated just to meatloaf.
- 1 medium onion chopped
- 1 tbsp. butter
- 1 ½ lbs. lean ground beef
- ½ b. ground Italian pork sausage
- 1 cup dry bread crumbs
- ¼ cup red wine
- ½ tsp. salt
- 1 tbsp. Worcestershire
- 1 large carrot grated
- ½ tsp. each oregano leaves, and pepper
- ½ cup chopped parsley
- 2 eggs
Preheat oven to 325 degrees. In a medium fry pan, sauté onion in butter until limp, about 5 minutes. In a large bowl, add the onion, and the remaining ingredients. Mix well with your hands. Place in a large casserole dish. Using your hands form meat into a loaf. Bake uncovered for 90 minutes.
Serves: 8
Total time: 30 minutes to prepare, 90 minutes to cook.
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