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Angie's Meatloaf Recipe

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This recipe for Angie's Meatloaf, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Thursday, October 18, 2007


3 slices of white bread, torn into pieces (Pepperidge Farm Hearty White Bread)
1 cup of whole milk
3 eggs, beaten
Let bread soak in mixture for 20-30 minutes. Mash into a paste consistency.

Saute in 3 TBSP butter:
1 cups of onion, minced.
1 cup of pureed Roma tomatoes
cup celery, minced
1 tbsp garlic, minced
Then cool for five minutes.

Add to Bread mixture:
cup minced fresh parsley
2 tbsp worcestershire sauce
1 T. Kosher salt
1 tsp. Black pepper

Add sauted vegetables to bread mixture.

Fold in:
2 lb ground chuck
pound ground pork

Place in two greased disposable aluminum loaf pans. Place meatloaves on a cookie sheet covered with aluminum foil in a preheated 375 degree oven.

Bake 1 hours, or until internal temperature reaches 160 degrees. Remove and cool for 15 minute before slicing.




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