Good-Old-Fashioned Meatloaf

Preheat your oven to 375 F.

In a large mixing bowl pour some lukewarm water over the bread slices and let the bread soak in the water. Just add enough water to cover the bread. After the bread has completely softened and absorbed the water, drain the excess water out of the bowl and gently squeeze the excess water out of the bread.

When you are left with only the soaked bread in the bowl, add all of the remaining ingredients into the bowl. Mix well using your clean hands. When the meat mixture has come together, pour it into a large casserole dish (I use my 9 x 13 lasagna pan).

Shape the meat mixture to look like a loaf of bread, trying to keep it uniform in size so it cooks evenly.

Put the baking dish into the oven. Bake for 45 minutes or until the meat is cooked through. Serve immediately or at room temperature.

Notes:
1. In a pinch you can use 3 slices of whole wheat toaster bread in place of the baguette.
2. Yes, exactly 400 grams of meat. Just kidding … anything up to 500 grams works.
3. If you don’t have fresh parsley on hand, just skip it (dried won’t work).
4. I’m not a fan of loaf pans because there is nowhere for the fat to go (yes, extra lean meat has fat too).