My Mother's Meatloaf

...and then there's MY meatloaf.


For Mom's:

2 pounds extra fatty ground beef

Salt and pepper


For mine:

2 pounds ground sirloin

1 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/3 cup ketchup

2 eggs

2 tablespoons Worcestershire sauce

1 teaspoon dried oregano

1 teaspoon salt

1 can (6 ounces) tomato paste

2 hard-boiled eggs

2 thick slices sharp Cheddar cheese


For my Mother's meatloaf:  Press the meat into a loaf pan.  Sprinkle with salt and pepper.  Bake at 375 degrees F. for an hour or two, until overdone, greasy and dry.  Serve with a glass of root beer.


For my meatloaf:  Preheat oven to 375 degrees F.  In a large bowl, place meat, breadcrumbs, Parmesan, ketchup, eggs, Worcestershire sauce, oregano and salt.  Mix together with hands (do not overmix).  Place in an ungreased loaf pan and press down gently.  Form a trench in the middle and bury the two hard-boiled eggs.  Spread the tomato paste all over the top and bake, uncovered, 1 hour and 10 minutes.  Remove from oven and arrange cheese over the top.  Return to oven for five minutes, or until cheese melts.  Allow to cool ten minutes before slicing.  Serves 6.  Good with a glass of chilled 1787 Cheateau LaFite.