Wednesday, November 30, 2011

Herbed Oat Meatloaf

The Gaels have long been exceedingly fond of loaves made with "mince" ( a colloquialism for ground, or "minced" meat) that are traditionally served hot or cold not only for home meals but also for picnics, and in pubs. This nourishing meat loaf is good for a family or company supper. The original recipe may be found in "The Scottish-Irish Pub and Hearth Cookbook", pg. 136. Published by Hippocrene Books, Inc., New York.

1 1/2 lb ground beef
1 b pork sausage
1/2 cup milk
1/2 cup minced onions
1/2 cup minced celery
2 large eggs, beaten
1/2 cup fresh parsley, chopped
1 tsp dried Italian herbs
salt & pepper to taste
3 slices bacon

Preheat the oven to 350 degrees. Grease a 9x5x3 loaf pan. In a parge bowl, mix the everything together, minus the bacon. Form into a loaf, and place into the pan. Top with the three slices bacon, lengthwise. Bake for about 2 hours, or until done. Transfer to a serving plate, and slice. Serve warm. Left overs can be refrigerated for up to a week.

No comments:

Post a Comment