| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Cklive05 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Fresh breadcrumbs |
| 3/4 |
c |
Minced onion |
| 1/4 |
c |
Minced green pepper |
| 1/2 |
c |
Sliced mushrooms |
| 2 |
|
Eggs; beaten |
| 1 |
lb |
Ground chuck |
| 1/2 |
lb |
Ground veal |
| 1/2 |
lb |
Ground pork shoulder |
| 2 |
tb |
Grated horseradish or prepared horseradish |
| 2 1/2 |
ts |
Salt; or to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Milk |
| 3/4 |
c |
Ketchup |
| 2 |
sl |
Bacon -; (to 3 slices) |
INSTRUCTIONS
Preheat oven to 400 degrees. In a large bowl thoroughly combine all
ingredients reserving 1/2 cup ketchup and bacon. Grease a 9- by 5-inch
baking loaf pan. Gently shape meat mixture into pan. Cover with slices of
bacon and brush with remaining ketchup. Bake for 50 minutes. Cool for 15
minutes, remove from pan and slice. Makes great sandwiches the next day.
This recipe yields 4 to 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-D156 broadcast 04-15-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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