In times of food rations, meals like meatloaf can feed entire family with limited supplies. Here’s what we made by mixing some ground beef with bread crumbs and other staples on hand:
1 lb ground beef (or ground turkey works well too)
1 heaping cup seasoned breadcrumbs
I large carrot, peeled & grated
8 oz mushrooms, minced
1 raw egg
2 hard boiled eggs (optional)
Olive oil
Onion powder
Garlic powder
Salt
Pepper
Dried Parsley
Tomato sauce (or ketchup)
Preheat oven to 350 F and locate your loaf pan. Grease pan with olive oil and set aside. Peel the hard boiled eggs, rise with cold water, and set aside.
Break up ground meat in a large mixing bowel. Season generously with salt, pepper, onion powder and garlic powder.
Grate the carrot into smallest shreds possible with cheese grater and mince mushrooms into tiny bits, preferably with a food processor. Add to meat.
Pour in a heaping cup of breadcrumbs and drizzle with olive oil. Break in raw egg and mix by hand until everything is incorporated and uniform consistency.
Add half the mixture to greased loaf pan and press firmly into all corners and sides. Make two small indents in the bottom layer for the hard boiled eggs with a little space between.
Put the peeled eggs into the indents and cover with the remaining meat mixture as a top layer. Press the top layer firmly all around the edges of the pan and use care to not crush or expose the eggs.
Drizzle the top with tomato sauce and sprinkle with some dry parsley. Bake for 1 hr uncovered at 350 F.
When done, it should be all bubbly around the edges and have a nice dark color on top. Let rest for 5-10 minutes after cooking and slice to serve right out of the pan.
This version was made with beef but any type of ground meat should work well (veal is a house favorite!), just keep proportions the same to maintain consistency.