One-Pot Wonders

Rye bread Meatloaf, 1976

January 12, 2011
2 Ratings
  • Serves 6 not so hungry people
Author Notes

I made this meatloaf by chance since we ran out of white bread. It's become the preferred one in my family ever since —ComfortableintheKitchen

What You'll Need
  • 1 lbs Chopped Sirloin or Ground Round
  • 4 slices rye bread with seeds
  • 1 onion minced
  • 1/4 cup beef broth
  • 3 slices bacon
  • 3 tablespoons chopped fresh parsley
  • 1 egg
  1. Preheat oven to 375 degrees. Place the chopped meat in a large bowl. Tear the rye bread into 1 inch cubes and add the beef broth.
  2. Mix in the raw egg, minced onion and fresh parsley. Shape into a loaf with hands. Place the bacon on top of the loaf.
  3. Put the loaf in a shallow baking dish, metal is best. Bake in oven for 45 minutes.

See what other Food52ers are saying.

  • lapadia
  • ComfortableintheKitchen

4 Reviews

lapadia January 13, 2011
:)...Hi! It's the rye and the bacon that caught my eye. Love rye bread and actually with some of my meatloaf recipes I put the bacon on top; recently I started pulsing my fresh bread and cut up bacon in a food prosser with whatever other seasonings I am using and then mixing it altogether with the egg. Then adding some kind of sauce over the top and bake. I am definately going to try this, will check back after I do! BTW - you forgot to add the egg in your can edit that easily...I am assuming one egg?
lapadia January 15, 2011
Made your recipe, just a couple tweaks because it was what I had on hand and I can't help myself, I am OCD with tweaking (haha). The meatloaf came out delicious, my husband - part German loved it...served it with some sauerkraut on the side. Sent you a message, too!
lapadia January 12, 2011
Sounds great!
ComfortableintheKitchen January 13, 2011
Thank you for commenting. This is my first addition to this website and your comment spurs me on to add others. It really is great, and perfect for this type of weather.

Thanks again,