Title: Best Meatloaf in the World
Categories: Meat Entree Pork Beef
Yield: 12 Servings
| | | SMALL ONION |
| 2 | x | CLOVES OF GARLIC |
| 1 | tb | OIL |
| 1 | ts | DRIED THYME |
| 1/3 | c | MILK |
| 1 | | EGG |
| 1/2 | c | CATSUP |
| 1/2 | c | DRY BREAD CRUMBS |
| 1 1/4 | ts | SALT |
| 1/2 | ts | PEPPER |
| 1/2 | lb | GROUND BEEF |
| 1/2 | lb | GROUND PORK |
| 1/2 | lb | GROUND VEAL |
HEAT OVEN TO 3500F. CHOP ONION AND MINCE GARLIC. HEAT OIL IN A LARGE FRYING
PAN. ADD ONION AND COOK FOR 5 MINUTES. ADD GARLIC AND THYME AND COOK ONE
MINUTE MORE. COMBINE MILK, EGG AND 1/4 CUP OF CATSUP. STIR IN BREAD CRUMBS
AND SALT AND PEPPER. CRUMBLE IN MEATS AND ONION MIXTURE. STIR UNTIL WELL
BLENDED. SHAPE INTO A LOAF IN A ROASTING PAN. SPREAD THE REMAINING 1/4 CUP
CATSUP OVER THE TOP OF THE MEAT LOAF. PLACE 2 STRIPS ON BACON OVER THE TOP.
BAKE THE LOAF UNTIL BROWNED, ABOUT 1 1/2 HOURS. LET STAND 10 TO 15 MINUTES
BEFORE SLICING. EACH SLICE PROVIDES - 162 CALORIES / 11 g PRO / 9 g FAT /
430 mg SOD.