Molly’s Summer Meat Loaf

 

2
slices firm textured white bread
1
medium Vidalia onion, sliced
2
eggs, lightly beaten
2
pounds ground meat loaf mix (1/3 beef, 1/3 pork, 1/3 veal)
1/2
cup ketchup
1
tablespoon Dijon mustard
1
teaspoon Worcestershire sauce
1
teaspoon dried thyme leaves
1
teaspoon oregano
1
teaspoon salt
1/2
teaspoon freshly ground pepper

 

 

Preheat oven to 350 degrees.  In a food processor, grind bread to crumbs.  Put in a large bowl.  In same processor pulse onion, then run machine until onion is minced.  Scrape over crumbs.  Add all remaining ingredients and mix with your hands until well blended.

 

Pack meat mixture lightly into a 9-by-5-by 3-inch loaf pan.  Set on a rimmed baking sheet and bake uncovered 1 hour 15 minutes.  Pour off any melted fat from loaf pan.  Serve hot or let cool, then refrigerate until cold. 

 

Serves 8.