Italian Meat Loaf


  • 2 lbs. ground beef
  • 2 slices white bread
  • 3 slices rye bread
  • 1 1/4 cups beef stock
  • 2 tablespoons instant onion flakes
  • 2 teaspoons salt
  • 1/2 teaspoon parsley flakes
  • 1/8 teaspoon black pepper
  • 1/4 cup Parmesan cheese
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 8 tablespoons catsup or tomato puree

    Tear breads into small pieces. Add beef stock and onion and let stand for 10 minutes. Mash the bread well with a fork. Add the remaining ingredients, except beef and butter, and beat well. Add beef and mix thoroughly. This mixture can be refrigerated all day then baked for the evening meal.

    Pack onto buttered 9 x 5 inch loaf pan. Dot top with butter. Bake at 375 degrees for 60-70 minutes.

    SERVES: 10


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