Meat Loaf Deluxe
From Dona (Hollingsworth) Eddins
Dona Hollingsworth is one of those rare individuals who is as beautiful inside as she is outside. Lovingly noted by her many NWC alumni as our Knights own Jessica Rabbit....Among her many attributes, Dona is an accomplished artist and now I find out enjoys cooking as well.
Dona tells me “A friend and I have spent several evenings recently cooking up some ground meat recipes. My friend, Mary Jane, makes a super meat loaf which I especially like since it is delicious served either hot or cold and who doesn’t a good meat loaf sandwich!”
Dona’s friend, Mary Jane Burton, says “I've always liked this recipe and have made it for summer company buffets and to take to pot luck. It came out of a Better Homes and Gardens magazine about 1971. Try it. You'll like it.”
1-1/2 pounds Ground Beef
1/2 pound Ground Pork
1/4 cup finely chopped Onion
3 tablespoons Horseradish
1 cup Dry Bread Crumbs
2 Eggs, beaten
2/3 cup Milk
1 teaspoon prepared Mustard (I tend to use 1-tsp dry mustard)
1 teaspoon Salt
dash of Pepper
1 8-ounce package Deluxe American Cheese Slices (optional)
In a large bowl, combine beef, pork, onion, horseradish and bread crumbs; mix lightly.
To beaten eggs, whisk in milk, mustard, salt and pepper; pour into meat mixture and mix well.
Shape into a loaf and place in a greased shallow baking dish and bake at 350 degrees for 1 hour.
Dona says “.....to fancy your meat loaf up and make it look a little more attractive at the table or simply because you like cheese, place cheese slices, overlapping, on top of the meat loaf. Return to the oven until cheese has slightly melted. I don't particularly care if it has cheese on it. Or, you could also garnish with thinly sliced rings of red bell pepper placed on top of or instead of, the cheese before you return to oven for melting.
Serves 8 comfortably.
Dona says if serving cold “serve with green salad, potato salad and aspic .... or serve with coleslaw, deviled eggs and macaroni salad.
For serving hot, nothing can beat creamy mashed potatoes; or try Tom Mann’s Mac and Cheese.
Published Jan 23, 2007
Copyright ©2007 The Ponca City News