Pat Nixon's Meatloaf
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- 2 tablespoons butter
- 1 cup finely chopped onions
- 2 garlic cloves, minced
- 3 slices white bead
- 1 cup milk
- 2 pounds lean ground beef
- 2 eggs, lightly beaten
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 tablespoons tomato puree
- 2 tablespoons bread crumbs
- Grease a 13 x 9-inch baking pan. Melt butter in a sauté pan, add garlic and sauté
until just golden - do not brown. Let cool.
- Dice bread and soak it in milk.
- In a large mixing bowl, mix ground beef by hand with sauté ed onions and garlic
and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by
hand in a circular motion.
- Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving
at least one inch of space around the edges to allow fat to run off. Brush the top
with the tomato puree and sprinkle with bread crumbs.
- Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.
- Heat the oven to 375 degrees F.
- Bake meatloaf on lower shelf of oven for 1 hour,
or until meat is cooked through. Pour off accumulated fat several times while baking
and after meat is fully cooked.
- Let stand on wire rack for five minutes before slicing.
Makes 6 servings.
Source: The White House Family Cookbook by Henry Haller, 1987
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