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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've been making this for at least 20 years. It combines the taste of two of my favorite meat dishes.Lillian DePauw, Newark, New York Ingredients:
1 can (10-1/2 ounces) beef gravy, divided |
1/3 cup dry bread crumbs |
1 tablespoon finely chopped onion |
1/4 teaspoon grated lemon peel |
1/2 teaspoon ground ginger |
1 pound lean ground beef |
1 can (16 ounces) whole potatoes, drained |
1/4 cup finely crushed gingersnaps |
1 tablespoon brown sugar |
2 tablespoons red wine vinegar |
Directions:
1. In a bowl, combine 1/3 cup gravy, bread crumbs, onion, lemon peel and ginger. Crumble beef over mixture and mix well. Shape into four loaves. Place in an 11-in. x 7-in. baking dish.
2. Bake, uncovered, at 350° for 20 minutes. Drain fat. Arrange potatoes around loaves. Combine remaining gravy with gingersnaps, brown sugar and vinegar. Pour over meat and potatoes. Cover and bake 25-35 minutes longer or until bubbly. Yield: 4 servings.
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