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Ribbon Meat Loaf

September 29, 2011

3 slices soft bread, torn into small pieces
1 cup milk
1 pound ground beef or veal
1/2 pound ground lean pork
1 egg yolk
1/4 cup minced onion
1 1/4 teaspoons salt
1/4 teaspoon each pepper, dry mustard, sage, celery salt, and garlic salt
1 tablespoon Worcestershire sauce
Cheese Filling (below)

Heat oven to 350°. Stir together bread and milk; mix in remaining ingredients thoroughly. Pat one half of meat mixture in greased loaf pan, 9x5x3 inches. Cover with Cheese Filling. Top with remaining meat mixture. Bake 1 hour 30 minutes. 6 to 8 servings.

Cheese Filling

1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into pieces
4 ounces crumbled blue cheese or shredded Cheddar cheese

Combine egg white and water; toss lightly with bread crumbs and cheese.

Beautifully mellow in flavor with your choice of blue or Cheddar cheese. Bake in a well-greased pan so none of the goodness sticks!


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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2 Comments leave one →
  1. Phairhead permalink
    February 4, 2014 1:05 am

    I found a very similar receipe Family Circle Best Meals cookbook (1971) that is on my “to make” list

  2. Diana permalink
    February 2, 2017 3:40 pm

    I am a terrible meatloaf maker. I have this old recipe card for this meatloaf. It is the only meatloaf I can make good 5 stars

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