Recipe from the Globe. Author, Sue Riedl, calls it her weeknight meat loaf because she tends to make it midweek to get them to the weekend. It is easy and delicious. Just allow a bit of time for some prep for making bacon and sautéing the onion and garlic. After that it's pretty much a one-bowl wonder. Colad meat loaf on rye (with mustard) travels well to school, work or picnics to the park. This will make 2 loaves
1. Preheat oven to 350.
2. Cook bacon, chop into small pieces.
3. Dice a medium onion and sauté with 5 minced cloves of garlic till softened.
4. Into a bowl roughly cube 6-7 pieces of white bread and add 1 cup milk, combine gently.
5. Into a large bowl add beef or pork, 2 eggs and the bread mixture. Combine well (I use my hands). Now add the bacon, sautéed onion, oregano, sage (or use alternate herbs) and salt. Combine well. Divide in two.
6. Cover your cutting board liberally with bread crumbs and gently roll each portion of the mixture in the crumbs to coat and create two similar size loaves (length can vary but thickness should be close).
7. Place on a parchment lined cookie sheet and brush each with egg white (1 per loaf - you can do this with a fork). Add a couple of tablespoons of water to the bottom of the sheet. Bake uncovered for about 1 hour or until the internal temperature reaches 160F.
8. Rest 15 minutes before cutting. Store leftovers in the fridge.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 159 (69%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 52.1mg||16 %|
|Sodium 99.5mg||3 %|
|Potassium 281.6mg||7 %|
|Total Carbohydrate 5.1g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.6g|
|Protein 12.3g||18 %|
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Calories per serving: 231
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