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My Italian Meatloaf

List of Ingredients




1 # Ground Chuck
1 Egg
Garlic Powder, to taste
1-2 t Dry Minced Onion
Pepper, to taste
Oregano, to taste
Dried Basil, to taste
S&P
Italian Seasoned Breadcrumbs
Italian Whole Plum Tomatoes
Canned Mushrooms, drained
4 Medium Potatoes, peeled & quartered
Parmesan or Romano Cheese


Recipe




Peel, quarter and parboil (abt 20 minutes) Potatoes while assembling Meatloaf.
Combine Chuck, Egg, Breadcrumbs, Onion, Seasonings and some Juice from the canned Tomatoes. Form into a loaf or an oval and place in a 9x13 pan.
Drain Potatoes and scatter them and the Mushrooms around Meatloaf in pan.
With your hands, shred some of the Tomatoes with their juice over the Potatoes and Mushrooms.
Sprinkle with S & P, a dash each: Oregano, Basil and Garlic Powder.
Sprinkle with Grated Cheese. Cover tightly with foil and bake about 1/2 hour @ 350-375*. Uncover and bake another 1/2 hour, adding more Tomato Juice if necessary to keep it moist.
Good with Green Beans.
I cook 'by ear', so all measurements and cooking time are approximate for this recipe. I have been making this meatloaf since 1968. In fact, it's what won my (now ex) husband's heart when I met him. I have never had a complaint when serving it.