Crispy Coating

A meat loaf is a meat loaf. There really wasn’t anything stand out.

The loaf did taste good, in a ho-hum way.

You would think that the bread crumbs and the egg would make the loaf stay together quite nicely. At least, you would think that.

Unfortunately, the loaf did break apart a lot when I was cutting it.

The best part about the loaf was the crispy outer edges. The inside was very soft and moist which is always a plus.

In my opinion there is nothing worse than a beef loaf that can double as a paving stone. This was the meat loaf I grew up with. So moist loaf - definitely a plus.

But, no, there was nothing special. Actually, the cooking time made it stand out - it cooked a lot longer than any other loaf I have made.

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BEEF LOAF

1 1/2 Pounds Chopped Beef

1 Egg

1 1/2 Cups Bread Crumbs

2 Tablespoons Chopped Parsley

1/2 Teaspoon Pepper

2 Teaspoon Salt

2 Tablespoons Chopped Onions

2 Tablespoons Chopped Celery Leaves

Dash Thyme

Mix meat thoroughly with egg, crumbs, parsley, and seasonings. Place in a bread pan. Bake in a 350 degree oven for 1 1/2 hours.