Rye bread Meatloaf, 1976

By ComfortableintheKitchen
January 12, 2011
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Rye bread Meatloaf, 1976

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 sinceComfortableintheKitchen

Serves: 6 not so hungry people

  • 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.

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