1920s EASTER MEATLOAF
1 medium boiling potato, grated
1 c. bread crumbs
2 T. + 2 t. dried parsley
1 t. + 1/4 t. garlic powder
1 t. paprika
1 t. salt
1/2 t. coarsely ground black pepper
1 c. red wine
1 1/2 lbs. ground beef
1/2 c. chopped onion
2 eggs, beaten
1/3 c. ketchup
3 T. Dijon mustard
4 large eggs, hardboiled and shelled
Preheat oven to 350 degrees. Line bottom and narrow ends of 9x5x3 loaf pan
with a single strip of parchment, allowing 1 to 2 inches to overhang each
end. Spray pan and liner with vegetable oil. Squeeze grated potato in clean
dish towel to remove excess liquid. Place potato, bread crumbs, 2 T.
parsley, 1 t. garlic powder, paprika, salt, pepper and wine in a bowl and
stir with a wooden spoon. Add ground beef, onion, beaten eggs, ketchup and
mustard and mix thoroughly with hands. Do not overmix.
Place half of mixture in pan and smooth the top. Arrange hard-boiled eggs in
a line and press gently into meatloaf. Place remaining mixture on top of
eggs. Smooth the top. Mix remaining 2 t. dried parsley and 1/4 t. garlic
powder and sprinkle over top. Bake about 90 minutes, or until internal
temperature reaches 160 degrees. Grasp ends of parchment liner and remove
from pan. Let stand for 5 minutes. Cut into 10 slices. Serves 5.
From the upcoming "Heirloom Cooking with the Brass Sisters."
1 medium boiling potato, grated
1 c. bread crumbs
2 T. + 2 t. dried parsley
1 t. + 1/4 t. garlic powder
1 t. paprika
1 t. salt
1/2 t. coarsely ground black pepper
1 c. red wine
1 1/2 lbs. ground beef
1/2 c. chopped onion
2 eggs, beaten
1/3 c. ketchup
3 T. Dijon mustard
4 large eggs, hardboiled and shelled
Preheat oven to 350 degrees. Line bottom and narrow ends of 9x5x3 loaf pan
with a single strip of parchment, allowing 1 to 2 inches to overhang each
end. Spray pan and liner with vegetable oil. Squeeze grated potato in clean
dish towel to remove excess liquid. Place potato, bread crumbs, 2 T.
parsley, 1 t. garlic powder, paprika, salt, pepper and wine in a bowl and
stir with a wooden spoon. Add ground beef, onion, beaten eggs, ketchup and
mustard and mix thoroughly with hands. Do not overmix.
Place half of mixture in pan and smooth the top. Arrange hard-boiled eggs in
a line and press gently into meatloaf. Place remaining mixture on top of
eggs. Smooth the top. Mix remaining 2 t. dried parsley and 1/4 t. garlic
powder and sprinkle over top. Bake about 90 minutes, or until internal
temperature reaches 160 degrees. Grasp ends of parchment liner and remove
from pan. Let stand for 5 minutes. Cut into 10 slices. Serves 5.
From the upcoming "Heirloom Cooking with the Brass Sisters."
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