One-Pot Wonders

Rye bread Meatloaf, 1976

January 12, 2011
2 Ratings
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

  • 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
In This Recipe
  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