Heidelberg Meat Loaf
Yield
6 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef, lean
|
|
| 3 | slices |
rye bread
torn up |
|
| 1 | cup |
beer
or bouillon |
|
| 1 | each |
eggs
large |
|
| ¼ | cup |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
caraway seeds
optional |
|
| ½ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef, lean
|
|
| 3 | slices |
rye bread
torn up |
|
| 237 | ml |
beer
or bouillon |
|
| 1 | each |
eggs
large |
|
| 59 | ml |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
caraway seeds
optional |
|
| 2.5 | ml |
celery seeds
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Heat the oven to 350℉ (180℃).
Mix all of the ingredients together.
Spread the mixture into an ungreased loaf pan, 9 x 5 x 3- inches.
Bake uncovered for 1 to 1¼ hours.
Drain off the excess fat and let stand for 5 to 10 minutes before slicing.
Serve on a heated platter.
