2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bead
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs
Directions:
Grease a 13-by-9-inch baking pan. Melt butter in a saute pan, add garlic and saute 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 sauteed 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.
Preheat the oven to 375
degrees. 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.