Ingredients
2 beaten eggs
¾ cup milk
2/3 cup dry bread crumbs
¼ finely chopped onion
2 Tbsp chopped fresh parsley
1 tsp salt
½ tsp fresh cracked pepper
¼ tsp dried sage
¼ tsp dried oregano
¼ tsp dried basil
½ tsp cumin
3 cloves garlic, minced
1 ½ lbs ground meat (any combo of beef, lamb, or pork)
¼ cup catsup
2 Tbsp brown sugar
1 tsp dry mustard
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
Preheat oven to 350
Combine eggs and milk in a bowl. Stir in bread crumbs, onion, parsley, salt, pepper, sage, oregano, basil, cumin, and garlic. Add meat and mix well. Lightly pat mixture into an 8×4x2-in loaf pan. I prefer to free form the loaf on a baking sheet so that the entire outside gets a crust.
Bake in the oven for about 1 hour, or until an internal thermometer reaches 145 degrees. Remove fat from around meat loaf. In a bowl mix together catsup, brown sugar, mustard, Worcestershire sauce, and cayenne pepper. Spread the mixture over the meat and bake for an additional 10 minutes.
Let meat loaf stand for 10 minutes before serving.
Recipe adapted from Better Homes and Gardens New Cook Book.
