Left Over Meat Loaf
|Lean ground beef||1 1⁄2 Pound|
|Ground veal||3⁄4 Pound|
|Ground pork||3⁄4 Pound|
|Onion||1 Small, peeled and finely chopped|
|Garlic clove||2 Large, peeled and crushed|
|Chopped flat leaf parsley||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||3 Tablespoon|
|Pimento stuffed green olives||1⁄2 Cup (8 tbs), chopped|
|Drained pureed canned italian tomatoes||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Oatmeal||1 Cup (16 tbs)|
|Salt||2 Teaspoon (Or To Taste)|
|Black pepper||To Taste|
Preheat your oven to 350Â°F.line the bottom of a 9 x 4 x 3 inch loaf pan with a piece of wax paper brushed with oil on both sides.
Combine all of the ingredients in a large bowl and mix just until blended.
Cook a small amount of the meat mixture in a skillet to test the seasonings.
Fill the loaf pan with the meat mixture, smoothing the top to make it even.
Place the meat loaf on a jelly roll pan (to catch any spills), transfer it to the oven, and bake for 1 hour and 20 minutes.
The juices will run clear when it is done.
Remove from the oven, and drain the excess juices.
Do not weight it down, as the meat loaf will become dry.
Either let it stand for 5 minutes, slice, and serve or remove it from the pan, wrap, and refrigerate until needed.
Meat loaf tastes better if it is served at room temperature rather than very cold.