MEAT LOAF ITALIANO
3/4 cup water
1 cup dry bread crumbs
1-1/2 pounds lean ground beef
1 (8 ounce) can tomato sauce
1/3 cup chopped onion
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 large cloves garlic, crushed
2 eggs
1 teaspoon each salt and oregano
1/4 teaspoon pepper
In large bowl pour water over crumbs; let stand 5 minutes or until water is absorbed.
Add beef and remaining ingredients. Mix well with hands. Pack firmly in 9x5-inch loaf pan. Place on baking sheet.
Bake in 375 degree F oven 1 hour or until top is browned and meat done. Pour off drippings.
To serve hot, let stand 15 minutes for easier slicing. Very good served cold.
Makes 6 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
3/4 cup water
1 cup dry bread crumbs
1-1/2 pounds lean ground beef
1 (8 ounce) can tomato sauce
1/3 cup chopped onion
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 large cloves garlic, crushed
2 eggs
1 teaspoon each salt and oregano
1/4 teaspoon pepper
In large bowl pour water over crumbs; let stand 5 minutes or until water is absorbed.
Add beef and remaining ingredients. Mix well with hands. Pack firmly in 9x5-inch loaf pan. Place on baking sheet.
Bake in 375 degree F oven 1 hour or until top is browned and meat done. Pour off drippings.
To serve hot, let stand 15 minutes for easier slicing. Very good served cold.
Makes 6 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
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