Cooking For 1966 ITALIAN MEAT LOAVES

Press, Volume CVI, Issue 31143, 20 August 1966, Page 2

Cooking For 1966 ITALIAN MEAT LOAVES

(By

CILIA TIMMS)

There Is a certain attraction about individually cooked foods—children especially are pleased when presented with their “own” small pudding or pie. Here then is a recipe for indivdual meat loaves—not to be confused in shape or flavour with hamburgers! These are Italian meat loaves. You will need: 1 cup crushed cornflakes. 1 cup milk. IJlb minced steak. 2 eggs. i cup grated Cheddar cheese. 1 cup finely chopped green pepper.

i cup finely chopped onions. 1 dessertspoon Worcestershire sauce. i teaspoon salt, J teaspoon garlic salt. i teaspoon basil, pepper. i cup tomato sauce. Method: Soak cornflakes in milk then add the steak, the beaten eggs, half cup of cheese, green pepper and onions, pepper and salt, Worcestershire sauce and quarter teaspoon basil. Mix well blending thoroughly and shape into six individual leaves. Spread tomato sauce over them, sprinkle with remaining quarter cupful of cheese and quarter teaspoon of basil. Bake in a moderate oven (350 degrees) for 40-45 minutes.