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