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Thread: Maria Pia's meatloaf from Anne Bourget

  1. #1
    Christine Dabney Guest

    Default Maria Pia's meatloaf from Anne Bourget

    Okay, I found the recipe and the tale of the meatloaf, that Anne
    Bourget posted back in 1995.

    I will post the whole tale...

    Christine

    From: bour...@netcom.com (Anne Bourget)
    Subject: Meatloaf Recipe - for the last time!
    Date: Wed, 21 Jun 1995 05:13:50 GMT

    This whole thing started because Susan Steinsapir, her husband, and a
    mutual friend were at my house attempting to download Slipknot so that
    I
    could have more fun than Lynx provided in surfing the www. The whole
    thing turned into a much bigger project than expected. Dinner time
    rolled
    around and I had to improvise fast. I had some meatloaf in the
    refrigerator so that became the start attraction. Yes, I was
    embarrassed
    to be serving meatloaf to guests, but that was the best that I could
    do
    at the time.

    Susan has been on my back asking about how I made it ever since. I
    have
    posted the recipe because Susan has told so many people in r.f.c.
    about
    it. Then I posted it again. Every day must bring at least one e-mail
    request for the recipe.

    First of all, this isn't my recipe. I had it served to me by a
    friend's
    mother. And *she* was embarrassed to be serving *me* meatloaf. It was
    the
    best I had ever had. She is an immigrant from northern Italy, and
    everything she makes is utterly delicious. Her popcorn even tasted
    special to me.

    Anyway, I am going to give you the recipe as it was given to me, and I
    will also tell you how I changed it a bit, because I know that Maria
    Pia
    was just guessing on measurements.

    MARIA PIA'S MEATLOAF

    Serving: 4
    1 lb. ground meat
    1 egg
    2 oz. milk
    4 oz. approximately of French bread - no crust
    Small onion chopped (raw or sauteed in butter)
    1 clove of garlic
    1/2 grated cheese (asiago or parmesan)
    2 tablespoons parsley
    1/4 lb. ground mortadella or pork

    Mix ingredients: first the egg, milk, and bread; then add the rest.
    Place
    in buttered loaf pan for 1 hour.

    Buon Appetito!

    Maria Pia Breschi
    Weed, California

    Anne's version:

    I don't measure anything. Use mixture of ground chuck, sirloin, and
    pork.
    (Have been too lazy to search out and pay higher price for
    mortadella.)

    Use large onion and sauteed slowly in butter for a long time.

    Lots of cloves of garlic

    Lots and lots of grated Parmigiano-Reggiano (I know, it doesn't make
    sense to use such good cheese in a meatloaf and then refuse to pay for
    mortadella. But I often don't make sense and when it comes to parmesan
    -
    for me it HAS to be Parmigiano-Reggiano. Whatever you do, do not use
    that
    mysterious stuff that comes in a green shaker canister.)

    Parsley - a wash and dry an entire bunch of Italian flat leaf and then
    chop it in the food processor.

    Lots of freshly ground black pepper.

    I mold it into a loaf on a jelly roll pan and bake at 350 degrees for
    about an hour.

    I am convinced that it is the large amount of cheese and parsley that
    really makes this meatloaf so special. The aroma that it sends
    throughout
    the house while it is cooking is marvelous.

    AND IT MEAN IT! I AM NOT GOING TO POST THIS RECIPE EVER AGAIN.

    Happy meatloaf eating.

    Anne
    --
    http://nightstirrings.blogspot.com

  2. #2
    Jean B. Guest

    Default Re: Maria Pia's meatloaf from Anne Bourget

    Ooops. This got posted between the time you said you couldn't
    find it and when I posted it.

    Christine Dabney wrote:
    > Okay, I found the recipe and the tale of the meatloaf, that Anne
    > Bourget posted back in 1995.
    >
    > I will post the whole tale...
    >
    > Christine
    >
    > From: bour...@netcom.com (Anne Bourget)
    > Subject: Meatloaf Recipe - for the last time!
    > Date: Wed, 21 Jun 1995 05:13:50 GMT
    >
    > This whole thing started because Susan Steinsapir, her husband, and a
    > mutual friend were at my house attempting to download Slipknot so that
    > I
    > could have more fun than Lynx provided in surfing the www. The whole
    > thing turned into a much bigger project than expected. Dinner time
    > rolled
    > around and I had to improvise fast. I had some meatloaf in the
    > refrigerator so that became the start attraction. Yes, I was
    > embarrassed
    > to be serving meatloaf to guests, but that was the best that I could
    > do
    > at the time.
    >
    > Susan has been on my back asking about how I made it ever since. I
    > have
    > posted the recipe because Susan has told so many people in r.f.c.
    > about
    > it. Then I posted it again. Every day must bring at least one e-mail
    > request for the recipe.
    >
    > First of all, this isn't my recipe. I had it served to me by a
    > friend's
    > mother. And *she* was embarrassed to be serving *me* meatloaf. It was
    > the
    > best I had ever had. She is an immigrant from northern Italy, and
    > everything she makes is utterly delicious. Her popcorn even tasted
    > special to me.
    >
    > Anyway, I am going to give you the recipe as it was given to me, and I
    > will also tell you how I changed it a bit, because I know that Maria
    > Pia
    > was just guessing on measurements.
    >
    > MARIA PIA'S MEATLOAF
    >
    > Serving: 4
    > 1 lb. ground meat
    > 1 egg
    > 2 oz. milk
    > 4 oz. approximately of French bread - no crust
    > Small onion chopped (raw or sauteed in butter)
    > 1 clove of garlic
    > 1/2 grated cheese (asiago or parmesan)
    > 2 tablespoons parsley
    > 1/4 lb. ground mortadella or pork
    >
    > Mix ingredients: first the egg, milk, and bread; then add the rest.
    > Place
    > in buttered loaf pan for 1 hour.
    >
    > Buon Appetito!
    >
    > Maria Pia Breschi
    > Weed, California
    >
    > Anne's version:
    >
    > I don't measure anything. Use mixture of ground chuck, sirloin, and
    > pork.
    > (Have been too lazy to search out and pay higher price for
    > mortadella.)
    >
    > Use large onion and sauteed slowly in butter for a long time.
    >
    > Lots of cloves of garlic
    >
    > Lots and lots of grated Parmigiano-Reggiano (I know, it doesn't make
    > sense to use such good cheese in a meatloaf and then refuse to pay for
    > mortadella. But I often don't make sense and when it comes to parmesan
    > -
    > for me it HAS to be Parmigiano-Reggiano. Whatever you do, do not use
    > that
    > mysterious stuff that comes in a green shaker canister.)
    >
    > Parsley - a wash and dry an entire bunch of Italian flat leaf and then
    > chop it in the food processor.
    >
    > Lots of freshly ground black pepper.
    >
    > I mold it into a loaf on a jelly roll pan and bake at 350 degrees for
    > about an hour.
    >
    > I am convinced that it is the large amount of cheese and parsley that
    > really makes this meatloaf so special. The aroma that it sends
    > throughout
    > the house while it is cooking is marvelous.
    >
    > AND IT MEAN IT! I AM NOT GOING TO POST THIS RECIPE EVER AGAIN.
    >
    > Happy meatloaf eating.
    >
    > Anne
    > --
    > http://nightstirrings.blogspot.com


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