Richard Nixon Family-Style Meatloaf
February 06, 2017
"Had this once a week in White House"
- Serving Size: 1 (201 g)
- Calories 409.6
- Total Fat - 24.8 g
- Saturated Fat - 9.5 g
- Cholesterol - 165.4 mg
- Sodium - 557.6 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 0.8 g
- Sugars - 3.5 g
- Protein - 33.8 g
- Calcium - 90.8 mg
- Iron - 4.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Grease a 13-by-9-inch baking pan.
Melt butter in a saute pan, add garlic and saute until just golden. Let cool.
Dice bread and soak it in milk.
In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces.
Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.
Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off.
Brush the top with the tomato puree and sprinkle with bread crumbs.
Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.
Preheat oven to 375 degrees.
Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through.
Pour off accumulated fat while baking and after meat is fully cooked.
Let stand on wire rack for five minutes before slicing.
Tips & Variations
No special items needed.