Meat Loaf

I hadn't expected to find an entry on meat loaf in Alan Davidson's magisterial Oxford Companion to Food (1999). Indeed, I only looked it up there so I could say that meat loaf was a great and ubiquitous dish that everyone snubbed. Meat loaf, I intended to say, is a kind of joke.... Alan Davidson let me down. He had plenty to say about meat loaf..."a dish whose visibility is considerably higher in real life, especially in N. America and Britain, than in cookery books."

Preparing Time: -
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Served Person: Makes 6 to 8 servings

American Bake Kid-Friendly Quick & Easy Parmesan Ground Beef Veal Sausage Small Plates

2 pounds ground beef
1 cup bread crumbs
1/2 cup freshly grated parmesan cheese
1/2 pound ground veal
1 teaspoon freshly ground black pepper
1 cup minced onion
1/2 cup minced parsley
3 garlic cloves, minced
meat from 3 hot italian sausages (squeezed from casings)
1 to 2 teaspoons salt
1 teaspoon crushed rosemary or ground marjoram
3 to 4 eggs, lightly beaten
peel of 1 lemon, grated

Preparation 1. Preheat the oven to 425Â°F. 2. Combine all the ingredients with your scrupulously clean hands. Arrange in a standard 9 1/4 by 5 1/4 by 2 3/4-inch loaf pan lined with oiled aluminum foil and bake for 30 minutes. 3. Reduce the oven temperature to 350Â°F and continue to bake 30 minutes longer, basting with water as necessary. The meat loaf is done when an attractive brown crust has formed on top and the juices run clear. 4. Let the meat loaf stand for 10 minutes. Then grasp the top of the aluminum foil at both ends of the loaf and pull it out of the pan and onto a serving platter. Raise the loaf off the foil with a spatula and slip out the foil. 5. Serve with ketchup and/or the hot sauce or chutney of your choice. Like all meat loaves, this one is excellent eaten at room temperature. The Cook's Canon HarperCollins

Meat Loaf

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