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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

A Tromping-Good Meat Loaf Recipe

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This recipe for A Tromping-Good Meat Loaf is from E-LAB-ORATE 5th Ed., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 C. Plain dry bread crumbs (or 2 thick slices white bread, stale and cubed small)
1 C. Milk
1½ lb. Ground beef

Topping:
½ lb. Ground pork
6 T. Brown sugar
2 Eggs, beaten
2 T. Dry mustard
1 sm. Onion, grated (about1/3 C)
½ C. Ketchup
½ t. Salt
1/4 t. Nutmeg
1 t. Black pepper, freshly ground
½ t. (Heaping teaspoon) dried sage
Directions:
Directions:
Preheat oven to 350o. Soak bread crumbs in milk until mushy. Add beef, pork, eggs, onions and seasonings; mix well with spoon or gloved hands. ( I don’t want to see cultures on any of you! ) Form into oblong loaf shape and place in 9x13 baking pan.

Topping: Mix sugar, ketchup, mustard, and nutmeg together and pour over raw meat.

Bake loaf for one and a half to two hours, or until brown (internal temperature should be about 180o). Remove from oven and let stand 10 minutes before serving.

 

 

 

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