This meatloaf is a great way to stretch a small amount of meat into a lot of delicious meals. Instead of buying fresh bread and milk, use stale bread and old milk you don’t really want to drink anymore – they’re delicious in meat loaf, and you can avoid having to waste food.
- 10 oz stale bread
- 1/2 cup milk (it can be more sour than you’d want to drink)
- 2 lbs ground beef (OR use 1 lb each ground beef and pork)
- 1/4 cup grated parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- OR substitute 1 ½ tablespoons Italian seasoning for all the herbs if fresh herbs are unavailable
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preheat oven to 350 degrees. Grease a loaf pan or baking sheet.
Using your hands, rip the stale bread into flaky crumbs. It’s okay if they’re uneven sizes. In a large bowl, pour the milk over the bread and allow the bread to get completely soaked.
Add all remaining ingredients. Mix thoroughly to combine (using your hands works best).
Press the mixture into a loaf pan, or shape into a loaf on a baking sheet. Bake for 50-70 minutes, until the internal temperature of the loaf is 160 degrees (use an instant-read thermometer).
Community training dinner 6/19/12
Community training dinner 3/6/13
Leftover meatloaf makes great sandwiches.
- 8 slices bread
- 2 tablespoons mayonnaise
- 4 slices meatloaf
- 4 large leaves lettuce
For each sandwich, spread one slice of bread with 1/2 tablespoon mayonnaise. Add a slice of meatloaf and a lettuce leaf, then close with remaining slice of bread.