Meatloaf
Terry Borzumato-Greenberg
ingredients
- 2 1/2 pounds ground beef*
- 3 eggs
- 2 medium onions, chopped
- 2 cups seasoned bread crumbs
- 1/2 pound mozzarella cheese, cubed
- 6 strips mozzarella cheese, for topping
- 1/2 pound American cheese, white or yellow, cubed
- 4 pieces bacon
- 1 cup marinara sauce, optional
- 3 cups water
- salt and pepper, to taste
- 2 tablespoons olive oil
directions
- 1
Stir fry bacon & onions until lightly browned. Drain and allow to cool.
- 2
Place meat mixture into a large bowl and add eggs, seasoned bread crumbs, mozzarella, American cheese, cooled bacon (crumble) and onions, 1/2 cup water, oil**, and marinara sauce, if using.
- 3
Combine ingredients, shape into loaf, and place in baking dish or loaf pan. Add water, as needed during cooking, and oil to pan. Bake at 350 degrees for 1-1 1/2 hours, until lightly browned and cooked throughout. Place mozzarella strips across top of loaf during last 5 minutes of baking.
- 4
Slice and serve.
- 5
* Instead of beef, ground veal, turkey, or chicken may be used. “But I have never known Dad to use anything but ground round! Well, he did start using ground sirloin. . . .”—Terry
- 6
“Grandma didn’t use cheese or bacon. She used hard boiled eggs (2-4) in the center; when the meatloaf was cut, you’d see the eggs in the middle.”—Nino
- 7
**From Terry: The oil is the secret ingredient—that’s why Dad’s meatloaf (and most everything else) always tastes better!
notes
Dad always uses white American cheese. "Why do you use the white, Dad?" "I don’t like the yellow, it’s artificial."
Source: Nino
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