DEAR SOS: The meatloaf recipe from Ed...

TIMES STAFF WRITER

DEAR SOS: The meatloaf recipe from Ed Debevic's Short Order in Beverly Hills is my favorite. It was in Culinary SOS in the '90s. I can't find where I put it for safe-keeping. Please, can you help me?

KATHY HUFFAKER

North Hollywood

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DEAR KATHY: Check your sock drawer.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

Ed Debevic's Meatloaf

Active Work Time: 20 minutes * Total Preparation Time: 2 hours

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2 tablespoons minced parsley

1 onion, minced

1 baking potato, cooked and mashed

1 1/4 teaspoons garlic powder

1 1/4 teaspoons pepper

3/4 teaspoon salt

1 egg

1/2 cup tomato juice

1 teaspoon tomato paste

2 1/2 pounds ground beef

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Heat the oven to 350 degrees.

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Combine the parsley, onion, potato, garlic powder, pepper, salt, egg, tomato juice and tomato paste. Mix well. Add the beef and mix well again.

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Pack the mixture into a 9x5-inch loaf pan. Bake the loaf until a meat thermometer inserted in the middle registers 160 degrees, about 1 1/2 hours. Drain the grease from the pan and cool the meatloaf in the pan 15 to 20 minutes before removing.

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8 servings. Each serving: 383 calories; 336 mg sodium; 137 mg cholesterol; 24 grams fat; 9 grams saturated fat; 6 grams carbohydrates; 33 grams protein; 0.91 gram fiber.

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