1 1/2 lb ground meat (lamb, beef and/or turkey)
1 can beef broth
1 clove garlic, pressed
1/4 c fresh herbs (parsley, thyme, basil, oregano, and/or rosemary)
3/4 c dry bread crumbs
2 dashes Worchestshire sauce
Lightly mix all ingredients. Mixture should be wet, not quite
soupy. Spread into a bread pan and bake 350 degrees for 1 hour.
The broth will yield a moist and flavorful meatloaf that has some
gravy in the pan. If the meat is not lean, refrigerate the cooked
meatloaf, then remove the congealed fat from the top of the gravy.