1 Lb. lean ground beef.
1 Lb. ground pork.
2 slices of white bread.
1 egg.
red wine of chef's choice.
Half of a cup of frozen peas.
A quarter cup of dry parsley.
Two table spoons of onion flakes.
Two tea spoons of garlic powder.
Three table spoons of catsup.
A cheese of choice.
Blend the meat in a large bowl and form a pocket in the middle of the ball of blended ground meat.
Add all of the dry ingredients in the pocket.
Soak the bread in the wine until it is falling to pieces and place the torn slices of bread into the pocket.
Add the egg. and the catsup.
Blend the mixture thoroughly. If possible it is better to allow the meat to flavor over night in the refrigerator. It should be cover to avoid drying
out and should be turned over a few times during the seasoning period.
When it is ready to cook, the meat should be formed into a loaf and pieces of cheese imbedded over the top. Then, it should be placed in the oven and baked
at 350 degrees for one hour and fifteen minutes.
The loaf will produce a fair amount of liquid. When it is done, the meat should be removed from the pot and placed on a large platter to prevent it from
absorbing the oil.
It can be baked with medium sized potatoes. I prefer to leave the skins on the potatoes.