"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for HAM LOAF, by , is from The Nana Wertz Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 30, 2007


1/2 lb. ground veal
1/2 lb ground pork (lean, no sausage)
1 lb. ground ham
2 eggs
2 c milk (as needed for right consistency)
2 c crushed cornflakes
2 T. ground green pepper
1/s tsp. black pepper
(1/2 cup ginger ale)

Glaze choices:
A. 2 T. brown sugar
1/2 c pineapple juice
B. 1/2 c brown sugar
1/4 c vinegar
1/2 tsp. dry mustard
1/2 tsp. ground cloves

Mix all loaf ingredients (except ginger ale) in large bowl - as a meat loaf. Shape into loaf in shallow baking pan. Pour ginger ale over loaf just to cover as a baste while baking. Bake 2 hours at 350 uncovered. Half way through the baking, pour glaze choice over top.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes to prepare; 2 hours to bake




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