FROM DEBORAH JOWITT, DANCEBEAT WRITER, DANCER, TEACHER AND CHOREOGRAPHER
“We never eat this hot — much better cold. A Teflon pan will save you one hell of a lot of trouble, both in cleaning, but better yet in getting the loaf out. When the loaf is done, I usually pour off as much as I can of the juice and butter before setting it to cool—I guess this is optional, but enough will be left anyhow.”
SERVES:
3+
PREP TIME:
35 MIN
TOTAL TIME:
2 HR 5 MIN
INGREDIENTS
1 ¾ lbs. ground beef
¼ lb. ground pork*
4 slices stale white bread
¾ cup milk
½ cup ground Parmesan cheese
1 tsp. salt
½ chopped onion
2 cloves of minced garlic
½ chopped green pepper
½ cup butter
1½ tbs. chopped parsley
½ tsp. basil
⅛ tsp. ground coriander
2 eggs
¼ lb. ground pork*
4 slices stale white bread
¾ cup milk
½ cup ground Parmesan cheese
1 tsp. salt
½ chopped onion
2 cloves of minced garlic
½ chopped green pepper
½ cup butter
1½ tbs. chopped parsley
½ tsp. basil
⅛ tsp. ground coriander
2 eggs
*I often omit the pork and use 2 lbs. of beef.
DIRECTIONS
Place meat in a large bowl. Tear up bread, soak in milk, mash with fingers, and add to meat.
Melt butter. When hot, add onion, garlic, and pepper. Cook until onion is translucent. Remove from heat. Add to pan salt, basil, coriander, chopped parsley. Stir. Add to meat and mix well. Add Parmesan and mix thoroughly.
Beat the eggs together and add to meat. Stir. Grease a standard loaf pan, add the mixture meat. Place loaf pan in a backing pan to catch possible drips. Cook in a 350-degree oven for 1 ½ hours.
