Moist Loaf With Italian Seasonings

Yes, this is another meatloaf recipe. It is interesting to me how changing one or two ingredients gives you a completely different taste!

Using the rye bread does add some flavor to this loaf. Rye bread is such a strong tasting bread. So you get that lovely rye flavor throughout the meat loaf.

Cooking the loaf with the cheese inside also gives the loaf a nice flavor. It isn’t enough cheese for cheesy pockets, but is does infuse some saltiness.

The nicest part of this meatloaf is the tomato sauce. I have seen meatloafs made with ketchup on top, so this is similar. I think this is what makes it more Italian though.

The oregano is also a nice touch.

I do think it needs a bit more cooking time though. Once I cut towards the middle, it was a little pink. I would recommend about 10 more minutes.

The meatloaf was super moist, and really quite delicious.

Italian Meatloaf

2 Slices White Bread

2 Slices Rye Bread

1 Cup Milk

1 Pound Hamburger

3/4 Cup Chopped Onion

1 Egg, Beaten

2 Tablespoons Chopped Parsley

3 Tablespoons Grated Parmesan Cheese

2 Tablespoons Butter

1 Teaspoon Salt

1/4 Teaspoon Pepper

8 Ounces Tomato Sauce

1/4 Teaspoon Oregano

Soak bread in milk and mash with a fork. Mix with hamburger, onion, egg, parsley, parmesan, butter, salt and pepper. Shape into a loaf and bake in a 375 degree oven for 30 minutes. Top with tomato sauce and sprinkle with oregano. Bake 20 minutes more.