Juicy Meatloaf

I promised to give this recipe to my cousin Gary, who stopped here overnight a week or so ago. So Gary, here it is, enjoy!

Juicy Meatloaf

4 slices rye bread, or whatever kind of bread you have
1 cup water
1 medium onion, chopped
1 tbsp. parsley
3 tbsp. parmesan cheese
1 lb. ground beef (lean)
1 egg
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
6 oz. tomato sauce
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt

1. Preheat oven to 375 F.
2. Pour water over bread in a shallow quart casserole. When soft, break it up finely with a fork.
3. Combine with onion, parsley, cheese, beef, egg, salt, pepper and oregano. Mix well. Pat down flat.
4. Mix the tomato sauce with the chili powder, garlic and salt. Pour over the top of the meat.
5. Bake for 60 to 90 minutes, or until the meat is cooked all the way through and is no longer pink.

( I usually make 1 1/2 times the recipe or I double it, to have leftovers to make grilled meatloaf and cheese sandwiches, and then to add the leftover meatloaf to mac and cheese.)