Quote:
Originally posted by AGDee
My meatloaf recipe is pretty simple.. but again, I don't really use measurements, so I'll try here...
Whip together with a whisk:
1 egg
about 1/4 to 1/2 cup of worcestershire sauce
half an onion
Add enough Progresso Italian bread crumbs to soak up the liquids
Add about 1/2 cup of parmesan cheese
Mix 2 pounds of ground beef in with the above mixture. Bake at 350 for an hour in a loaf pan. Ketchup on top while baking is optional (my kids prefer it without ketchup).
Rudey: These Southern folk are telling you to use Vidalia onions but you'll only find them up north in summer. Try Yellow Texas Sweet Onions (available all year in Detroit, should be in Chicago too) and, as Jill said, cut them when they're cold. Don't get your face too close to the chopping board. You'll be ok.
ETA: It took me three years to perfect our family fudge recipe, so it's far from fool proof..
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Sounds good. I found a secret when looking for a meatloaf recipe on foodtv.com - add a little heavy cream. I don't know why, but it really does make a difference.
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