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Baked Ham And Cheese Loaf

June 16, 2011

1 cup milk
1 egg
2 tablespoons catsup
2 tablespoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft fine white bread crumbs
1 1/2 lb ground, cooked, very lean smoked ham (6 cups)
1/2 lb ground lean pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
1 lb Cheddar cheese

Glaze
1/2 cup catsup
1/4 cup light brown sugar, packed

1. In large bowl, combine milk, egg, 2 tablespoons catsup, mustard, salt, and peppper; with fork, beat until well blended. Stir in bread crumbs. Let stand 5 minutes.

2. Add ham, pork, veal, onion, and parsley; mix well.

3. Cut cheese into 10 slices, 4 inches long band 1/4 inch thick.

4. Preheat oven to 350F. In bottom of shallow baking pan, gently shape one-third of meat mixture with hands to form layer, 10 inches long and 5 inches wide. Layer with 5 cheese slices.

5. Shape one-third of meat mixture on first layer to form another 10-by-5-inch layer. Layer with rest of cheese.

6. Repeat with remaining meat mixture to make third layer. Shape loaf with hands, making sure cheese does not show.

7. Make Glaze: In small saucepan, combine catsup and brown sugar; bring to boiling, stirring.

8. Brush ham loaf with one-third of glaze. Bake, uncovered, 30 minutes. Brush again with one-third of glaze. Bake 40 minutes.

9. Let cool in pan 30 minutes. Remove to serving platter. Cool completely, then refrigerate, covered, several hours or overnight. Before serving, brush with rest of glaze. Makes 12 servings.


©Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.

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