Parmesan Meatloaf with Parmesan Herb Mix

There’s nothing like the smell of meatloaf in the oven on a cool, cloudy day. According to Food.com, a version of this recipe containing oats has been around since 1891, the year Quaker Oats was formed. Many of us remember it being a familiar dish our moms or grandmas made. Well, this mom (and grandma) still makes it, adding my own twist. (See Parmesan Herb Mix below.) Because this recipe is so retro, I decided to bake it in a Corning loaf pan I found at Goodwill. It just seemed fitting. 

Meatloaf makes great leftovers like my won mom used to make: a meatloaf sandwich with dill pickle and ketchup. Check out my recipe for a meatloaf addition to Vegetable Tostadas.

Serves: 6   Serving size: 3 1/2 ounces  Preparation time: 20 minutes  Baking time: 90 minutes approx.

Ingredients 2 pounds lean ground beef 2 large eggs 1 cup uncooked oats 8 oz tomato sauce ⅛ cup dried chopped onion ½ cup Parmesan Herb Mix 2 tablespoons Worcestershire sauce ketchup

Directions 1. Pre-heat oven to 350°. 2. Mix all the ingredients except for the ketchup in a large bowl. 3. Grease a 12″ x 7 1/2″ x 3″ loaf pan and shape mixture into it. 4. Using ketchup from a squeezable bottle, squeeze onto top of loaf in a lattice pattern. 5. Bake for about 90 minutes until internal temperature reaches 160 degrees.

Note: Leftover meatloaf is delicious added to scrambled eggs, soups, chili, and potato dishes.

Parmesan Herb Mix

Ingredients 12 ounces dried Parmesan  2 teaspoon dill weed ¼ teaspoon white pepper ½ teaspoon paprika ½ teaspoon ground thyme ½ teaspoon garlic powder ½ cup dried parsley Optional ingredients: celery seed, dried mustard

Directions Mix all the ingredients together and store in a covered jar.

May be used as breading for baked chicken, in a yogurt sauce for burgers, in mushroom soup, sprinkled on a green salad, or sprinkled on buttered French bread and broiled.

​I hope you enjoy this dish. Let me know which recipes you’ve tried and how they turned out. ​

Good cooking to you,

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