Name: Meat Loaf
Yield: Serves 6 to 8
Ingredients: 1 teaspoon freshly ground black pepper; 3 to 4 eggs, lightly beaten; 3 garlic cloves, minced; 1 to 2 teaspoons salt; 1 teaspoon crushed rosemary or ground marjoram; 1 cup minced onion; ½ pound ground veal; ½ cup freshly grated Parmesan cheese; 2 pounds ground beef Meat from 3 hot Italian sausages (squeezed from casings); ½ cup minced parsley; 1 cup bread crumbs; Peel of 1 lemon, grated

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Cook’s Canon

By Raymond Sokolov

Published 2003

About

I hadn’t expected to find an entry on meat loaf in Alan Davidson’s magisterial Oxford Companion to Food (1999). Indeed, I only looked it up there so I could say that meat loaf was a great and ubiquitous dish that everyone snubbed. Meat loaf, I intended to say, is a kind of joke. In fact, I can think of two funny things