Masterful Meatloaf

By Jeanne Winnick Brennan

Hot or cold, this dish is a family favorite.

Soon after she was married more than 40 years ago, Bev Geremia clipped a meatloaf recipe from the newspaper’s “Dear Abby” column. With that in hand, she began to create her signature meatloaf, which her family considers a masterpiece.

“From that original recipe, I learned about the minced onions and sourdough bread soaked in milk,” says Geremia. “Over the years, the recipe has evolved to include the Italian touches of herbs, Parmesan cheese and tomato sauce, because that’s what my family likes.”

Geremia makes it often because she loves to eat it, and now her grandchildren request it, asking her to make what they call “Bubby’s Famous Meatloaf.” Her daughters, Molly Wiese and Anne Sadler, both say it makes a great meatloaf sandwich.

“When I was a kid, I hated my mom’s meatloaf, but then I only ate turkey sandwiches at that time,” says Wiese. “Now, even with all the complicated gourmet food we like to make, we all want this meatloaf, especially for sandwiches.”

Bubby's Famous Meatloaf

Preheat oven to 350 degrees. Soak bread in milk until mushy. Place remaining ingredients except tomato sauce and mushrooms in a large bowl, add the milk-soaked bread, and mix lightly. Form the mixture into a loaf, put it into a baking pan and bake for 1 1/2 hours. Remove meatloaf from oven and top with tomato sauce and mushrooms. Return to the oven for 5–10 minutes, or until tomato sauce is heated through.
Serves 8.

Ingredients

3 slices stale sourdough bread, crusts removed
3 tablespoons milk
3 pounds meatloaf mix or equal parts ground beef chuck, pork and veal
3 tablespoons minced onion
1 egg
2 tablespoons Worcestershire sauce
2 tablespoons ketchup

1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
heavy dash of garlic powder
salt and pepper to taste
dried Italian seasoning to taste
1 8-ounce can Italian-style tomato sauce
1 4-ounce can sliced mushrooms, drained