I made meatloaf yesterday, and it was a wild experiment. It came out
fine, although I’d probably change it if I did it again. In any case,
I wanted to note down what I did to make it easier in the future.


1 pound hamburger or ground round
1 pound ground pork

Knead both meats together with your hands. Wast hands thoroughly
before and after.

2 cups spaghetti sauce (I used my own homemade, which I’d canned a while ago)
1/2 cup grated parmesan cheese
1/4 cup kalamata olive paste
1/4 cup fresh basil, chopped coarse
2 tablespoons Italian seasoning
2 large eggs
salt and pepper to taste

Knead with your hands again. Repeat washing hands after each session
of working the raw meats in any mixture.


1 cup baby spinach leaves
2-3 slices of dry or stale bread, torn into medium fine or small chunks.

Knead together with your hands for the last time.

Shape into two loaves, place in bread pans.

Bake at 400F for 15 minutes, then reduce heat to 350F and continue
baking for 1 hour, or until loaf pulls away from the edge of the pan,
and no red or pink meat is visible when a knife is inserted into the
loaf and wiggled.

It was quite yummy. I froze one loaf, and divided the first loaf into
4 portions, which has served as a couple meals and will make a nice
addition to my sack lunch.


About pfanderson

Single mom, emerging technologies librarian, e-health, EBHC, informatics, search engines, social media, MODERATE, ♫, quilts/yarn/origami, food, iaido. SL: Perplexity Peccable
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