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FOUR SEASONS BREEZE | MARCH 2019 19 Classic Meatloaf By Irene Welker INGREDIENTS • 1 ½ pounds ground beef, 90 percent lean • 1 cup milk • 1 cup dry bread crumbs • 1 egg, slightly beaten • 1 tablespoon Worcestershire sauce • ½ teaspoon salt • ¼ teaspoon pepper • 1 medium yellow onion, minced - about ¾ cup • 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley • 2 cloves garlic, minced or ½ teaspoon garlic powder • 1/3 cup ketchup or barbecue sauce Every once in awhile I get a craving for comfort food. I wistfully think of the foods from my childhood. One of my favorites is meatloaf. Any ground meat can be used to make meatloaf. You can use one meat or blend two or more to achieve different flavors and textures. Your choice of veggies, such as carrots, celery, onions, bell pepper, mushroom, etc., can be added. Be careful when adding vegetables. In order to be sure they are tender rather than crunchy, mince them with a knife or a food processor. If you want the look and texture of the vegetable, then saute them before adding to the meatloaf mixture. The meatloaf mixture may be baked in custard cups or cupcake pans for individual loaves, in which case the baking time should be reduced to about 45 minutes. Always cook to an internal temperature of 160 degrees. Serves 4-5. Total time 70 minutes. 1. Preheat oven to 350 degrees. 2. Lightly oil bottom and sides of an 8 ½ x 4 ½ x 3 inch glass or nonstick loaf pan. 3. Place ground beef in a large mixing bowl, set aside. 4. In a medium bowl combine milk, bread crumbs, egg, Worcestershire, salt, pepper, onion, parsley and garlic. 5. Add the milk mixture to the ground beef, using your hands to mix ingredients thoroughly. 6. Place the meat mixture into the oiled loaf pan. Pat it down to ensure it is evenly distributed and there are no air bubbles. 7. Brush the ketchup or barbecue sauce evenly over the top of the meatloaf. 8. Place in preheated oven and bake uncovered for an hour or until the internal temperature of the meatloaf is 160 degrees. Let the meatloaf rest for 5 to 10 minutes before removing from the pan. Be careful removing the meat from the pan. There will be hot liquid in the bottom of the pan. DIRECTIONS

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