1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon
Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.
Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.
Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.
Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.
Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.
©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York