Always a crowd-pleaser, the flavor from the herbs makes this meatloaf particularly good.  Serve with mashed potatoes and a roasted vegetable for a classic, satisfying dinner.  Any leftovers make terrific sandwiches.

Hungarian Paprika, Mustard Powder, Oregano Mexican, Thyme Ground

1 teaspoon olive oil
1 small Spanish onion, chopped
2 - 3 garlic cloves, finely chopped or pressed
1 teaspoon hungarian paprika
1 teaspoons mustard powder
1/2 teaspoon oregano mexican
1/2 teaspoon thyme ground
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
3/4 cup tomato ketchup
1/2 cup chopped fresh Italian flat leaf parsley leaves
2 slices good quality white bread
1/2 cup beef or chicken stock
2 large eggs, lightly beaten
2 pounds lean ground chicken, turkey or beef

Preheat the oven to 350 degrees.  Lightly grease an 8 x 4 inch loaf pan.

Place a medium-size skillet over medium heat and when it is hot, add the oil.  Add the onion and garlic and cook until golden, about 3 - 5 minutes.  Lower the heat to low, add the paprika, mustard, oregano, thyme, salt and pepper and cook for 3 minutes.  Transfer to a large mixing bowl and set aside to cool.

In the meantime, soak the bread in the stock until it is moist, about 2 minutes.  Drain off and discard as much liquid as possible.  Add the bread to the cooled onion mixture.

Add the eggs, ketchup and ground meat and mix, by hand, until everything is thoroughly incorporated.  Place the mixture in the prepared loaf pan and cook for about 1 hour and 15 minutes.  

Yield: Serves 6
Level of Difficulty: 3
Time: 1 1/2 hours