Dill Pickle-Layered Meatloaf |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This recipe was printed in Sunset Magazine. Cooking time includes cooling and refrigeration. Ingredients:
4 slices rye bread |
2 eggs, beaten |
1 cup milk |
1 (4 ounce) can chopped mushrooms, drained |
1 small onion, finely chopped |
1 tablespoon prepared horseradish |
1 teaspoon thyme leaves |
1 teaspoon caraway seed |
1 1/2 teaspoons celery salt |
1 1/2 teaspoons dijon mustard |
1/4 teaspoon pepper |
2 lbs lean ground beef |
2 -3 medium dill pickles |
Directions:
1. Tear the bread into bite-size pieces.
2. In a large bowl, combine bread, eggs, and milk: let stand 10 minutes or until bread becomes soggy.
3. Add the mushrooms, onion, horseradish, thyme, caraway seed, celery salt, mustard, pepper, and beef.
4. Mix with a wooden spoon or with your hands until well blended.
5. Pat 1/2 of the meat mixture into a 5X9 inch loaf pan.
6. Slice pickles lengthwise and arrange on the meat.
7. Add the remaining meat mixture and pat firmly into a smooth layer.
8. Bake in a 350 degree oven for 1 hour and 15 minutes.
9. Cool in the pan for 20 minutes, then invert on a platter; cover and chill.
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