Tag Archives: meatloaf

Roast Meat Loaf

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.

Belehat (Meat Loaf – Egypt)

4 eggs
3 cloves garlic
3 Tablespoons flour
1 pound ground beef
a pinch coriander
salt, pepper
3 Tablespoons bread crumbs
2 Tablespoons butter
2 Tablespoons tomato sauce


  1. Hard-cook the eggs and put them quickly into cold water to facilitate shelling. Mince the garlic.
  2. Mix the ground meat with garlic, a pinch of coriander, salt and pepper.
  3. Dust a board with flour. Cut the meat in half. Flatten out one half with your hand to make a rectangle 4 by 5 inches. Place the hard-boiled eggs on this rectangle.
  4. Place the other half of meat on the eggs. Shape so as to obtain a kind of sausage, enclosing the eggs.
  5. Beat the rest of the eggs. Roll the “sausage” in the flour, in the beaten eggs, and then in the bread crumbs.
  6. Brown in heated butter in a frying pan. Add the tomato sauce. Cover and simmer for 30 minutes.

Egyptians enjoy this dish very much. Try it; your guests will as for second helping.

© Shufutnotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Ribbon Meat Loaf

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.