Italian Meat Loaf
A historical recipe from To Your Kitchen From Mine, by Betty Newton.
A historical recipe
To Your Kitchen From Mine, by Betty Newton. Project Gutenberg eBook #63457.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From To Your Kitchen From Mine, by Betty Newton. Digitised by Project Gutenberg, eBook #63457 (https://www.gutenberg.org/ebooks/63457). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by a demonym leading its title: Italian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- 2 slices rye bread 2 slices white bread ½ C.
- water 1 lb.
- ground beef 1 medium onion, chopped 1 Tbsp.
- chopped parsley 3 Tbsp.
- grated Parmesan cheese 1 egg 1 tsp.
- salt ¼ tsp.
- black pepper 2 Tbsp.
- butter or margarine 1 8-oz.
- can (1 C.) tomato sauce 1 tsp.
- oregano Break bread into small pieces and soak in water.
- Combine beef with moistened bread, onion, parsley, cheese, egg, salt and pepper.
- Mix well.
- Place in 8¾ x 5 x 2½-inch greased loaf pan.
- Dot with butter.
- Bake in Gas oven at 375 degrees for 30 minutes.
- Pour tomato sauce over meat and sprinkle with oregano.
- Bake 20 minutes longer.
- Serve hot or cold.
- Makes 8 servings.