Caraway Rye Meat Loaf Recipe
Ingredients
| Caraway rye bread slices | 5 , thin slices | |
| Tomato juice | 1⁄2 Cup (8 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Lean ground beef | 2 Pound | |
| Onion | 1 Medium | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Ground nutmeg/Mace | 1⁄4 Teaspoon | |
| Marjoram | 1⁄2 Teaspoon | |
| Savory | 1⁄2 Teaspoon |
Directions
Crumble the bread slices into a large bowl (makes about 3 cups); add the milk and tomato juice, then let mixture stand about 15 minutes, stirring several times.
Add eggs to the bread mixture and beat with a fork until well blended.
Add the meat, onion, salt, pepper, nutmeg or mace marjoram, and savory.
Use your hands or a spoon to mix the ingredients together.
Pat into a 9 by 5-inch loaf pan.
Bake, uncovered, in a 350° oven for about 1 hour and 15 minutes.
Lift out of pan and slice to serve.
Add eggs to the bread mixture and beat with a fork until well blended.
Add the meat, onion, salt, pepper, nutmeg or mace marjoram, and savory.
Use your hands or a spoon to mix the ingredients together.
Pat into a 9 by 5-inch loaf pan.
Bake, uncovered, in a 350° oven for about 1 hour and 15 minutes.
Lift out of pan and slice to serve.
Chef
