Meatloaf IV
This meatloaf gets its moisture and savor from toasted whole-wheat bread soaked in milk and egg, plus a generous amount of grated Parmesan. Dijon mustard and Worcestershire sauce add tang, and fresh parsley keeps the flavor bright. The loaf is kept low, no more than 3 inches high, so it cooks evenly, and a thick ketchup coat finishes the top. Cold slices make excellent sandwiches the next day.
Instructions
Heat the oven to 325°F.
In a large bowl, stir together the beaten eggs, milk, Dijon mustard, onion, Parmesan, parsley, pepper and salt. Add the toasted bread cubes and mix them in.
Crumble the ground beef over the egg mixture. Fold the meat and the seasoned mixture together until evenly combined.
Spray a 9 x 13-inch glass baking dish or a Dutch oven heavily with cooking spray.
Shape the meat into a loaf in the dish, keeping it no more than 3 inches high.
Spread ketchup over the whole loaf, using more than ½ cup if that is what it takes to cover it.
Bake for 75 minutes, or longer if you prefer. If you use a Dutch oven, it should not be heated as hot as it would be for baking bread.
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