Tag Archives: meat loaf

Roast Meat Loaf

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3 eggs
1 ½ teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried thyme leaves
¼ teaspoon nutmeg
Pinch cloves
¼ cup milk
¼ cup dairy sour cream
1 cup soft white bread crumbs
1 ½ lb ground beef
¼ lb ground pork
¼ lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped celery leaves
1 teaspoon chopped chives
¼ teaspoon finely chopped garlic
6 slices bacon
½ cup chili sauce
2 tablespoons brown sugar
¼ teaspoon dry mustard

  1. Preheat oven to 350F.
  2. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream, and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture.
  3. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended.
  4. Turn mixture into large, shallow baking pan. Moisten hand with water and shape meat mixture into loaf about 8-by-3-by-2 ½ inches. Place bacon strips over top. Bake 45 minutes.
  5. In small bowl, combine chili sauce, brown sugar, and dry mustard; mix well. Use some to glaze top and sides of meat loaf. Bake 30 minutes longer, brushing several times with glaze. Remove to heated platter. If desired garnish loaf with chopped parsley. Makes 6 to 8 servings.

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

Pickled Meat Loaf

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2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Company Meat Loaf

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Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
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.

Individual Meat Loaves

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