Instructions:
In a 9 or 10 inch fry pan heat the butter and oil. Add the
onion cut in big pieces and cook at a low heat, mixing
occasionally. Meanwhile combine the meat, parmesan,
egg, pepper and salt in a bowl. After the onions have been
on for about 5 or 10 minutes remove them leaving the oil
and butter in the pan. Add the meat mixture to the pan
and press it down well with a spoon. Cook at a medium heat
until golden brown then turn and brown the other side. I put a
plate over the pan and then flip it so the meat loaf goes on
the plate. Then use an other plate over the meat loaf and flip
it again. Then I just slide it back into the pan. Just be careful
so you don't burn yourself! Once the second side has been
browned add milk until the meat is completely covered. Reduce
the heat to a minimum, cover and simmer for about 1 hour.
Remove the lid and if there is too much liquid let it simmer
uncovered for 15 minutes or as necessary.
Notes:
When it is done slide it onto a serving dish and serve it with
mashed potatoes.
It is really important to get the salt right before adding the meat
to the pan. I suggest a teaspoon here in the recipe, but use your
best judgment especially if you have altered the quantities of meat.
If you taste the meat loaf shortly before it is done and find it lacking
in salt, then salt it lightly and spoon some of its juices over it.