| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Meats, Easy, Vegetables | 4 | Servings | |
INGREDIENTS
| 8 | oz | Cooked corned beef, coarsely ground |
| 5 | sm | Cooked potatoes, mashed but slightly lumpy |
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Dry bread crumbs |
| 1 | Egg, lightly beaten | |
| 2 | ts | Dijon mustard |
| Freshly ground pepper | ||
| 1 | tb | Honey |
INSTRUCTIONS
Preheat oven to 350°F. Grease a 9x5 inch nonstick loaf pan. Combine corned beef, potatoes, onion, bread crumbs, egg, 1 1/2 teaspoons of the Dijon mustard, and pepper in a medium-size bowl. Transfer beef mixture to a loaf pan and smooth top. Bake 40 minutes. Combine remaining 1/2 teaspoon mustard and honey in a small bowl. Brush over top of loaf. Bake 30 minutes or until top is glazed and loaf is set. Makes 4 servings. Variation: Breakfast Loaf- Make 3 to 4 wells in mixture, each deep enough to hold an egg. Break an egg in a small bowl, then pour into one of the wells. Cover with beef mixture. Repeat with remaining eggs. Omit glaze. Typed in MMFormat by cjhartlin@email.msn.com Source: Meat and Other Loaves Posted to MM-Recipes Digest by Colleen <a_sundays_child@yahoo.com> on Aug 25, 1999
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