Parmesan Meatloaf with Parmesan Herb Mix

Parmesan Meatloaf

There's nothing like the smell of meatloaf in the oven on a cool, cloudy day.  According to Food.com, a version of this recipe containing oats has been around since 1891, the year Quaker Oats was formed. Many of us remember it being a familiar dish our Moms made.  Well this Mom (and Grandma) still makes it, adding my own twist. (See Parmesan Herb Mix below.) Because this recipe is so retro, I decided to bake it in a Corning loaf pan I found at Goodwill. It just seemed fitting. 

Meatloaf makes great left-overs like my Mom used to make: a meatloaf sandwich with dill pickle and ketchup. By the way, my favorite ketchup to date is Trader Joe's, but Costco has a new organic ketchup I intend to check out and review soon.  Look for my recipe for a meatloaf addition to Vegetable Tostadas in my next post.

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Serves: 6   Serving size: 3 1/2 ounces  Preparation time: 20 minutes  Baking time: 90 minutes approx.

Ingredients
2 pounds lean ground beef
2 large eggs
1 cup uncooked oats
8 oz tomato sauce
1/8 cup dried chopped onion
1/2 cup Parmesan Herb Mix
2 tablespoons Worcestershire sauce
ketchup

Directions
1. Pre-heat oven to 350 degrees
2. Mix all the ingredients except for the ketchup in a large bowl.
3. Grease a 12" x 7 1/2" x 3" loaf pan and shape mixture into it.
4. Using ketchup from a squeezable bottle, squeeze onto top of loaf in a lattice pattern.
5. Bake for about 90 minutes until internal temperature reaches 160 degrees.

Note: Leftover meatloaf is delicious added to scrambled eggs, soups and chili, and potato dishes.  Look for my recipe for a meatloaf addition to Vegetable Tostadas.

Parmesan Herb Mix

Ingredients
12 ounces dried Parmesan 
2 teaspoon dill weed
1/4 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon ground thyme
1/2 teaspoon garlic powder
​1/2 cup dried parsley
Optional ingredients: celery seed, dried mustard

Directions
Mix all the ingredients together and store in a covered jar. 

May be used as breading for baked chicken, in a yogurt sauce for burgers, in mushroom soup, sprinkled on a green salad, or sprinkled on buttered French bread and broiled. 

​I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,

​Linda