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March 7, 2004

"Meatloaf again?" we used to whine when growing
up in a household where the loudest and fastest got the
second helping. We had a fairly basic, unvarying rotation
of meals, unless it was a holiday. THEN we ate like kings
and queens, savoring dishes that made an appearance only
for very special occasions.

But for everyday fare, it was a litany of fried or baked
chicken, pasta (we called it macaroni then), stew (beef,
or sometimes veal), sausage and potatoes, tuna and macaroni
salad, hot dogs, hamburgers, liver (YUCK) and meatloaf.

We have come to appreciate this last a lot more since we
discovered the following recipe. It transforms the humble 
meatloaf into a thing of, if not beauty, at least gastronomic
delight.



Meatloaf Italiano

1 lb. lean ground beef
1/2 lb. Italian sausage
1 large can plum tomatoes, chopped
1 cup Italian seasonsed bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped sweet red pepper
1 beaten egg

Preheat the oven to 350° F.
Grease a loaf pan.

Combine all ingredients, mixing thoroughly.
Bake for 1 hour; drain any liquid.

Let sit for 5-6 minutes, then turn out
meatloaf onto a platter and slice.

Serve with a green salad, risotto 
and red Italian table wine.
Mmmm...it's not your mother's meatloaf!



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