1/2 cup onion, finely chopped
1/4 cup fresh parsley, chopped
1 cup fresh rye or white bread crumbs (2 slices)
2/3 cup milk
1 1/4 tsp salt
1/4 tsp black pepper
1/4 tsp all spice or nutmeg
1 pound lean ground beef
1 pound lean ground pork
Noodles and Creamy Gravy
1 pkg (12 oz) uncooked egg noodles
1 jar (12 oz) beef gravy
2 T milk
1/4 cup sour cream
Preheat oven to 350ºF. In a bowl, mix meat, onion, parsley, bread crumbs, milk, egg and seasonings.
Shape meat mixture into loaf pan.
Bake 1 hour 15 minutes to 1 hour 20 minutes until meat is no longer pink in center of loaf and internal temperature reaches 160 ºF. Let stand 10 minutes.
Cook noodles according to package directions. Drain, keep warm.
For Gravy, heat gravy with milk in saucepan over medium heat stirring occasionally. Whisk in sour cream. Remove from heat.
Cut meat load crosswise half. Cut into 8 slices and serve with noodles and creamy gravy. Tightly wrap remaining half and refigerator for up to 4 days.