Individual Meat Loaves from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). Cook the pork in a skillet until lightly browned. Mix with the remaining ingredients, adding enough liquid to bind and season
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Ingredients
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 1½ pounds beef chuck, ground
- 1 medium onion, finely chopped
- ½ pound lean pork, ground
- ¾ cup Beef Stock, tomato juice or milk, approximately
- 1 teaspoon salt
- 1 cup soft fresh bread crumbs
- 1 egg, lightly beaten
- ¼ cup chopped celery
- ¼ cup chopped parsley
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