What's for supper today? I bet you can guess what will be on my plate. As most of us realize, a cooking recipe is not embedded in concrete. I use the written recipe as a guide by taking away and adding ingredients to my taste. One thing you must remember, however, if your creation develops into something special good, you need to have a list of what you did.
Mock-Hare Meat Loaf (German style)
1-1/4 cups dry breadcrumbs
1 tablespoon vegetable oil
1 large onion, finely chopped
2 lbs. mixed ground pork and beef (I use Jimmy Dean sausage instead of pork)
Salt and pepper
Paprika, rosemary or thyme, if desired
2 hard-cooked eggs, if desired
1 tablespoon butter
I use a can (11-ounces) Green Giant Mexicorn - containing corn, red and green bell peppers
I use a package (1.5-ounces) McCormick Meat Loaf Seasoning
Preheat oven to 375 degrees. Soak bread crumbs in cold water. Squeeze to remove excess water. In a small skillet, heat oil. Add onions; sauté until tender. In a medium bowl, combine soaked bread crumbs sautéed onion, ground meat, 2 eggs, salt and pepper, corn, meatloaf seasoning. Add paprika, rosemary or thyme, if desired.
Shape meatloaf mixture into a firm, slightly elongated, flattened shape to resemble the body of a hare. Enclose 2 hard-cooked eggs in center of meat loaf, if desired. Rinse your hands in cold water. Smooth surface of meat loaf with wet hands. Place shaped meat loaf in a baking dish. Dot with small pieces of butter. Bake 50 to 60 minutes.
Let stand 5 to 10 minutes before slicing. Serve with a mustard sauce or Horseradish Cream. Use leftover meat loaf as a sandwich filling or, slice and serve with potato salad.
Makes 4 to 6 servings.
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