I’ve been making this recipe for over 20 years and love it for dinner and for leftovers at breakfast with eggs or lunch in a sandwich.
Moody’s Foodie Special Meat Loaf
Servings: 6 people
- 3 lbs Moody’s ground beef
- 4 eggs
- 1 cup milk
- 3 cups +/- Pepperidge Farm Herb Seasoned Stuffing
- 1 medium onion
- 1 small green pepper
- 2 large sticks of celery
- 1 tsp + garlic
- 2 tsp salt
- 3 Tbl Worcestershire sauce
- Fresh ground pepper
- 1 tsp crushed dried thyme
- 1 tsp crushed dried marjoram
- ½ tsp of dried mustard
Beat eggs and milk together and soak breadcrumbs while preparing remainder of fixings. When soaked, mix all ingredients together before adding the meat.
Pre-heat oven to 350°F.
Finely chop (mince) onion, pepper and celery.
Knead ground chuck in large bowl and add all ingredients mixing together well.
Place in two pans and bake for 1 hour+ (it shouldn’t be more than 75 or 80 minutes).
Maybe some more herbs if there is a substitution for the Pepperidge Farms bread crumbs.
Wine Pairing: I enjoy a nice red blend or light Cabernet Sauvignon.