Individual Meat Loaves

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound lean pork, ground
  • pounds beef chuck, ground
  • 1 medium onion, finely chopped
  • ¼ cup chopped celery
  • ¼ cup chopped parsley
  • 1 cup soft fresh bread crumbs
  • 1 egg, lightly beaten
  • ¾ cup Beef Stock, tomato juice or milk, approximately
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried basil


  1. Preheat oven to moderate (350°F.).

  2. Cook the pork in a skillet until lightly browned. Mix with the remaining ingredients, adding enough liquid to bind and seasonings to taste. Pack the mixture into six individual molds or custard cups and bake for about forty-five minutes. Serve hot or cold.

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