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Parmesan Meatloaf with Parmesan Herb Mix

Updated: Sep 18, 2023

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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 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 Mom used to make: a meatloaf sandwich with dill pickle and ketchup. By the way, my favorite ketchup to date is Trader Joe’s, but Costco has a new organic ketchup I intend to check out and review soon. Look for my recipe for a meatloaf addition to Vegetable Tostadas in my next post.

 

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 1/8 cup dried chopped onion 1/2 cup Parmesan Herb Mix 2 tablespoons Worcestershire sauce ketchup


Directions 1. Pre-heat oven to 350 degrees 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 and chili, and potato dishes.  Look for my recipe for a meatloaf addition to Vegetable Tostadas.


Parmesan Herb Mix


Ingredients 12 ounces dried Parmesan  2 teaspoon dill weed 1/4 teaspoon white pepper 1/2 teaspoon paprika 1/2 teaspoon ground thyme 1/2 teaspoon garlic powder ​1/2 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.



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​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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