This image courtesy of Joseph DeLeo NotesAlthough done less frequently these days, there was a great vogue a few decades ago for putting a series of hard-boiled eggs in the center of the loaf. To do this, arrange half the meat in a pan and then top with peeled hard-boiled eggs. Cover with the remaining…
This image courtesy of Joseph DeLeo
NotesAlthough done less frequently these days, there was a great vogue a few decades ago for putting a series of hard-boiled eggs in the center of the loaf. To do this, arrange half the meat in a pan and then top with peeled hard-boiled eggs. Cover with the remaining meat. Bake as above.
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationlactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, meaty, savory
- 2 pounds ground beef
- 1 pound ground pork (sausage meat will do)
- 2 garlic cloves, finely chopped
- 1 fairly large onion, finely chopped
- 1½ teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon thyme
- 1 teaspoon summer savory
- ½ cup dry breadcrumbs
- 2 eggs, lightly beaten
- Bacon or salt pork cut in strips
Thoroughly blend the meats, garlic, onion, seasonings, and crumbs. Add the eggs and blend again. Arrange the bacon or salt pork slices on the bottom of a shallow baking pan or dish 1 to 1½ inches deep. Form the meat into a loaf of rather even proportions and lay it upon the strips. Lay a few additional strips of bacon or pork across the top of the loaf. Bake at 350 degrees 1 to 1½ hours. Test with a meat thermometer, and when its center has reached 150 degrees it is done. Baste several times during the baking. Serve hot with a tomato sauce and scalloped potatoes, or cold with mustard or Cumberland sauce and a salad.
1972 James A. Beard
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