Mr. J.V. Presogna
Presogna Productions

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Saint Peter's Meatloaf

© 1991

The Fastest Way to Heaven on Earth
Meatloaf so moist that you don't need gravy

This recipe makes 4 delicious servings

I came up with the original version of this in the 1980s, and I finalized it in 1991. I got tired of dry meatloaf, and I got tired of loading up on the gravy. I tried several versions of this before I came up with the final measures and ingredients. I am sure you will like this, straight from the oven. It is so moist and tasty that it melts in your mouth.

Feel free to use the recipe in your own kitchen, but commercial use in restaurants would be prohibited.

Necessities


1. 7" x 11" x 1" aluminum pan. (DO NOT grease the pan).
2. 2 pounds of lean ground round.
3. 2 medium size eggs.
4. 1/2 cup grated Parmisan cheese.
5. 1/2 cup grated Provolone cheese.
6. Kraft American cheese slices.
7. 2 packets of Lipton Chicken Noodle Cup O' Soup Mix.
8. 8-10 slices of fresh American bread.
9. 1 tablespoon of diced white onion.
10. Salt and pepper.

Directions


1. Bring 5 cups of water to a boil in a medium size pan.
2. Add the 2 packets of Lipton Cup O' Soup Mix.
3. Mix in chopped slices of American bread.
4. Stir, allow to boil at least 2 minutes.
5. Cover, remove from heat, and let sit.

6. In a large mixing bowl, place 2 pounds of ground round.
7. Add salt and pepper to taste.
8. Add the diced white onion.
9. Add the Parmisan and the Provolone.
10. Add the 2 eggs, without separating.
11. Mix this thoroughly until smooth.

12. Take 1 to 1 1/2 cups of the Lipton Cup O' Soup Mixture that you left sitting, and add this to the bowl of ground round. Mix this thoroughly as well.

13. Empty the content into the aluminum baking pan.

DO NOT grease the pan. NEVER grease the pan.

14. Spread evenly so that it is level and against the sides.
15. Place "half slices" of Kraft American cheese orderly on top.
16. Sprinkle lightly with some more Parmisan and Provolone cheese.
17. Place the pan in the oven at about 350 degrees.
18. Allow 20-25 minutes to bake --- or bake until meatloaf loosens from the sides of the pan itself so that it is not actually touching.

The remainder of the bread mixture can be heated as basic stuffing or mixed with your own stuffing recipe.

IMPORTANT NOTE: Adding more bread mixture to the meatloaf will make it more moist. Adding less bread mixture to the meatloaf will make it less moist. This is something you will do to your own taste, but don't add too much bread mixture or the meatloaf will be soggy.

OPTIONS: You can skip the Lipton Cup O' Soup, if you want, and just use regular bouillon, or some other mixture to add flavor to the underlying beef. The secret really is to add outside flavor to the beef. This is not a steak. This is ordinary ground round taken to a higher level. You could also try Italian bread, but you'll have to boil it longer. You can also add more onions, but the reason so few onions are added here is because of the spices already introduced by the Lipton Cup O' Soup.

EXPLANATION OF COOKING: Most meatloaf is made in a bread pan, which is very deep. This is, ironically, the very reason that most meatloaf dries out in the oven. It takes a long time to cook all the way through in a deep bread pan. But, in "Saint Peter's Meatloaf" the pan is only 1" deep, so you need to cook it only 20-25 minutes. This is the real reason it stays moist, but adding the bread mixture helps too.

Additional Recipes: Pancakes Margaret



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