meals
Bonnie's Meatloaf
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Bonnie’s Meatloaf
1 pound of ground hamburg (Bonnie likes to use the mixture of veal, pork, and hamburg)
1 med onion diced/chopped thin saute in butter until limp...meaning don’t brown them. Add 1/2 cup of water to the limp onions, then add two beef bouillon cubes. Stir until melted.
1/2 cup of pepperidge herb bread stuffing mix
1 egg
salt and pepper
Parsley - crushed 2 tablespoons
3 or 4 tablespoons of parm cheese
Mix all together, then add the onion mixture...mix by hand in bowl. Stir a little at first so the hot water and onion mixture won’t burn your fingers, then get right in there and really mix it up with those paws of yours.
Cook at 375 for 40-45 minutes or roll into meatballs and bake for 15 minutes. Try shaping the meatloaf like an egg in the pan and place cut dots of butter all over the meatloaf. This will form a hard crust and cook uncovered.
Enjoy!
1 pound of ground hamburg (Bonnie likes to use the mixture of veal, pork, and hamburg)
1 med onion diced/chopped thin saute in butter until limp...meaning don’t brown them. Add 1/2 cup of water to the limp onions, then add two beef bouillon cubes. Stir until melted.
1/2 cup of pepperidge herb bread stuffing mix
1 egg
salt and pepper
Parsley - crushed 2 tablespoons
Mix all together, then add the onion mixture...mix by hand in bowl. Stir a little at first so the hot water and onion mixture won’t burn your fingers, then get right in there and really mix it up with those paws of yours.
Cook at 375 for 40-45 minutes or roll into meatballs and bake for 15 minutes. Try shaping the meatloaf like an egg in the pan and place cut dots of butter all over the meatloaf. This will form a hard crust and cook uncovered.
Enjoy!