I am terrible about not measuring spices when I cook! When people ask for my recipes I don’t know how to tell them what I used! This recipe is one example. I finally took time to measure the spices so I could blog the recipe to share!
Ingredients
- 2 pounds ground beef
- 2 eggs**
- 1 tesaspoon salt
- Black pepper
- 1 tesaspoon garlic porder*
- 1 Tablespoon onion powder*
- 3 Tablespoons Italian seasoning
Directions
- Preheat oven to 350º.
- In a large bowl, mash together all the ingredients. I usually use my hands to make sure all the meat is well mashed and the spices are blended in, and for the black pepper I just sprinkle it over the top of everything before mixing.
- Press evenly into a 9×13 pan. -This will make for a thin meatloaf, but will give at least 8 portion sizes once cooked.
- Bake for 30-40 minutes. You’ll want to cut down the middle to make sure it is completely cooked. I usually start with 30 and go from there, adding 10 minutes if needed. Because it is thin, it cooks quickly.
- Serve warm. You can top with some tomato sauce, homemade ketchup, or eat like it is! Leftovers are also really good mixed with hashbrowns & kale and stir-fried!
Notes
- **We use duck eggs, but chicken will work as well.
- *I have used fresh crushed garlic and chopped onion in place of powdered. It works well both ways.
Chronicles Of A Hippie Mama 