Yvonne’s herbed meat loaf

Guest author: Cynthia MacGregor
Website: Cynthia MacGregor
Look for another of Cynthia’s great recipes tomorrow!

My name is Cynthia MacGregor, author of 54 published books (so far…I’m far from finished with my career!), freelance writer/editor, and I live in Palm Springs FL

Yvonne’s Herbed Meat Loaf

1 slice white bread, crumbed
3/4 cup tomato juice + scant 1/2 cup tomato juice
2 large or 3 medium garlic cloves, pressed
salt and pepper to taste
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
1 lb ground chuck (see second note, below)

Preheat oven to 350°. Place the fresh white bread crumbs in a bowl and add the 3/4 cup of tomato juice. Mix well. Add the garlic, salt and pepper, and four herbs, and mix well again. Now add the meat, and knead with your fingers till all is well blended. Shape into a loaf. Do not try to pack it together tightly. This is not supposed to be a dense meatloaf. Place in a loaf pan or any other suitable pan. Pour the scant 1/2 cup of tomato juice evenly over the top. (Some will collect around the meatloaf in the pan.) Place uncovered in the oven and bake for 1 hour.
Serves 3-4.

(NOTE: If doubling the recipe, form two loaves rather than one huge one.)

(SECOND NOTE: My mother, the “Yvonne” of the recipe, was very health-conscious, and she tried several times cooking this with round, with reduced-fat beef, with something more health-oriented than chuck. It just wasn’t the same. The taste was compromised. She went back to using chuck…and the meatloaf tasted good again.)