Anna Sultana's Easy Meatloaf, Maltese Style

I recently gave the recipe for Carmela’s meatloaf - Polpettone.  

It’s very similar to Ma’s recipe for meatloaf - Pulpettun.

If you missed them, they’re meatloaves with a surprise hard cooked egg filling.

A sort of beefy twinkie.

Yes. they are a bit of a hassle to make.

Some might even say life is too short to wrap meat around an egg.

And it might get even shorter with eating extra eggs.

No problem. 

You can make meatloaf without the hard cooked eggs.

Not as pretty, but, still family dinner good.

Hint:

You can also shape the meat into a loaf and place it on a baking sheet.

Since the oven will be on for such a long time, serve with baked squash.

Wouldn’t hurt to make a cake, too.

                        Easy Meatloaf 

Serves 6 

Place in a large bowl

3 slices white bread, torn into very small pieces

1 1/2 pound ground beef  

1 Cup tomato juice or milk

1/2 Cup finely chopped onions

2 tablespoons chopped parsley

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350º 

Place the mixture in a 9x5x3-inch loaf pan.

Bake uncovered for 1 1/2 hours.

To be on the safe side, the internal temperature should reach 155º

Remove from oven.

Let cool 10 minutes and drain off excess fat before slicing. 

The leftovers are also good in a sandwich.