Yield: 6 servings
Measure | Ingredient |
---|---|
1¼ cup | Dry bread crumbs |
5 tablespoons | Dry cheese, grated (see Note below) |
5 tablespoons | Parsley, minced |
2 tablespoons | Garlic, finely minced |
1½ pounds | Ground beef, lean |
½ teaspoon | Salt |
½ teaspoon | Fresh ground black pepper |
2 \N | Eggs |
¼ cup | Water |
\N \N | Catsup, for coating |
1. Preheat oven to 350 degrees F. Mix bread crumbs, cheese, parsley, and garlic. Add meat, and salt and pepper, andmix together.
Pour in eggs and a little of the water; knead mixture to an even consistency, adding more water if mixture seems dry.
2. Mold into a greased loaf pan, top with a very thin coat of catsup, and bake for 70 minutes.
Note: Paramesan cheese or a mixture of Parmesan, Romano, and dried Jack cheeses may be used.
Comments:
This richly seasoned meat mixture captures the flavors of San Francisco's North Beach area, home to many wonderful Italian Restaurants and cafes. Leftover meat loaf makes delicious sandwiches on a flavorful, homestyle bread. Do not slice the loaf until needed; it slices best when cold.