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| 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." |
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2 pounds ground beef
Meat from 3 hot Italian sausages (squeezed from casings)
1/2 pound ground veal
1 to 2 teaspoons salt
1/2 cup freshly grated Parmesan cheese
1 cup bread crumbs
3 garlic cloves, minced
1 cup minced onion
1/2 cup minced parsley
1 teaspoon crushed rosemary or ground marjoram
1 teaspoon freshly ground black pepper
3 to 4 eggs, lightly beaten
Peel of 1 lemon, grated |
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1. Preheat the oven
to 425°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 350°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.
Makes 6 to 8 servings. |
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