traditional meatloaf recipe, I think you will enjoy this vintage 1935
recipe that I received 20 years ago from my great aunt.
Over the years, I adjusted the recipe a little bit to modernize it and to
reduce some of the calories.
Potato Stuffed Meatloaf
1 1/2 lbs. lean ground beef
1/2 lb. lean ground pork
1 tablespoon onion, minced
2 tablespoons horseradish sauce
1 egg, lightly beaten
1 teaspoon table salt
1/2 teaspoon black pepper
In a large bowl, combine the ground beef, ground pork and onion. Stir in
the horseradish sauce, beaten egg, salt and pepper until the mixture is
thoroughly combined. Place the mixture in a 9" by 5" by 3" loaf pan and
pat it down so that it measures approximately 1" thick in size.
Potato Stuffing Topping
4 cups mashed potatoes
1/2 teaspoon table salt
1/2 teaspoon paprika spice
2 tablespoons pimento, minced
2 tablespoons green pepper, finely chopped
2 egg yolks, lightly beaten
1/4 cup cold milk
In a large bowl, combine the mashed potatoes, salt, paprika and pimento
together. Stir in the finely chopped green pepper, beaten eggs and cold
milk until mixture is thoroughly combined. Pour the potato mixture on top
of the meat mixture. Bake for 1 hour in a 350 degree oven. Remove from
oven and let stand for 5 minutes before serving.
Optional: If desired, sprinkle your favorite cheese on top and place back
into the oven for 5 minutes to melt the cheese. To cut calories, I would
suggest a reduced-fat shredded cheese. If you like bread crumbs, you could
sprinkle a 1/4 cup of crumbs on top and then sprinkle your shredded cheese
on top of that.
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