Thread: 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