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Ingredients
- 1 Egg
- 1 Cup Milk
- 3 Slices of white bread cut into 1/4 inch cubes
- 1/2 Teaspoon dried savory leaves
- 1 Teaspoon salt
- 1/4 Teaspoon pepper
- 1/4 Teaspoon dry mustard
- 1/4 Teaspoon celery salt
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon vegetable oil
- 1/2 Cup finely chopped onions
- 1 Lb ground beef chuck
- 1 Lb lean ground pork
- GLAZE
- 1/2 bottle Chili sauce
- 2 Tablespoon brown sugar - packed to measure
- 1/3 Teaspoon dry mustard
Details
Preparation
Step 1
1. Preheat oven to 350. Put egg in a large bowl and beat slightly with a fork. Stir in milk, bread crumbs, savory leaves, salt, pepper, 1/4 teaspoon dry mustard, celery salt and the Worcestershire sauce. Mix well
2. In a small skillet, heat oil over high heat until very hot. Add onions, reduce heat to moderately high and cook stirring frequently with a wooden spoon until the onion is soft and tender but not brown. This should take about 5 minutes.
3. Add ground beef chuck, ground pork and the sautéed onions to the soaked bread - egg mixtures in the large bowl. Stir this mixture until all the ingredients are very well blended, using your hands if necessary.
4. Turn meat mixtures into a lightly greased 8 1/2 inch skillet. Cast iron works very well. Pat the meat to fit the skillet, mounding in the center.
5. Place the skillet with the meatloaf on the center rack of the oven. Bake for 60 minutes.
6. Put chili sauce, brown sugar and 1/3 teaspoon dry mustard in a small bowl. Mix well with a wooden spoon.
7. Remove meatloaf from oven, drain off and discard excess fat. Brush top of meatloaf with the chili sauce glaze using it all. Return to the oven for 15 minutes longer. Serve immediately, 8 servings
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