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Melrose Meat Loaf – Pâté Chinois

June 3, 2020

2 pounds ground lean beef
2 cups soft bread crumbs
2 eggs, well beaten
2 teaspoons salt
1 tablespoon prepared mustard
1/4 cup prepared horse-radish
1 large onion, minced
2 teaspoons Worcestershire sauce
2 or 3 drops Tabasco sauce
1 cup catchup

Combine all ingredients except 1/2 cup catchup. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate oven, 350°, 1 hour and 15 minutes. Garnish meat as pictured with remaining 1/2 cup catchup. Makes 8 to 10 servings.

Pâté Chinois

4 tablespoons butter
1 pound ground beef
1 medium-size onion, chopped
1 can (16 or 17 ounces) cream-style corn
3 cups hot, seasoned mashed potatoes

Put 2 tablespoons of butter, meat and onion in a skillet. Cook until brown, stirring often to break up pieces of meat and brown evenly. Spread meat in a greased 2-quart casserole; cover with corn and potatoes. Sprinkle with the remaining butter. Heat in a moderate oven, 350°, 20 minutes or until brown. Makes 4 to 6 servings.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York.

3 Comments leave one →
  1. Cathy permalink
    June 3, 2020 10:54 pm

    What is “Chinois” about mashed potatoes and creamed corn?

    • June 4, 2020 2:50 am

      Mystery for the ages.

      • S Linnquist Hansen permalink
        June 14, 2020 12:17 am

        What could possibly be fancier, more mysterious, and maintaining a certain je ne sais quoi, than renaming school cafeteria mystery meat into Chinese Dough but in French?

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