BY KAREN BOSSICK

One of my colleagues at the Idaho Statesman used to regale me with stories of how the Swiss people she lived among for a few years couldn’t get enough of her American meat loaf—it was a novelty to them.

That’s why I was so surprised to learn that Marie Gallo regularly ate meat loaf that her Italian-born mother served as Marie was growing up in Belgium.

Mom’s Meatloaf, as she calls it is rich and meaty—a perfect dish for a Sun Valley winter. “One of my favorite growing-up dishes,” Marie says.

Marie’s Mom’s Meatloaf

½ pound ground beef

½ pound ground pork

¼ to ½ cup parsley, chopped

1 egg

2 cloves garlic

½ teaspoon salt

½ teaspoon pepper

4 tablespoons Parmesan cheese

1 cup onion, diced

½ cup breadcrumbs

Preheat oven to 400 degrees. Mix all ingredients together except for breadcrumbs. Add about half of the bread crumbs and mix. Add more breadcrumbs if the mixture is too wet.

Scrub baking dish with a little butter. Mold the meatloaf in the pan. Bake for 45 minutes. Test to see if it’s done by slipping a knife in the middle.