"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

country-style meatloaf Recipe

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This recipe for country-style meatloaf, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Anderson
Added: Tuesday, February 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs lean ground beef
1 lb lean ground pork
1 medium onion, chopped
2 cloves of garlic minced
1 large stock of celery finely chopped
lb. Mushrooms, finely chopped
1 carrot, shredded
2 tbs. Chopped fresh parsley
1 egg
1 8 oz. can tomato sauce
1 tsp. black pepper
1 tsp. salt
5 or 6 slices of whole wheat bread broken into small pieces
5 or 6 hard-boiled eggs, peeled

Directions:
Directions:
Spray a 13 x 9 inch glass pan with cooking spray. Mix all ingredients together except boiled eggs. Place the meat mixture into the pan to form a log. Place the boiled eggs in a row up the center of the meat mixture and then cover the eggs with the remainder of the meat mixture. Press the sides to seal in the eggs and to form the loaf. Bake at 350 degrees for 1 hours, using a basting bulb to remove any liquid that forms in the pan as it cooks.

Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
I never liked meatloaf as a kid, especially with the eggs in the middle (sorry mom) but I like it now. Good thing our tastes change :)

 

 

 

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