Liturgical Year : Recipes : Upside-Down Meat Loaf

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Catholic Recipe: Upside-Down Meat Loaf

INGREDIENTS

3/4 cup packaged bread stuffing
1/2 cup milk
1/2 cup ketchup
1 medium onion, chopped
1-1/2 pounds beef, ground
3/4 teaspoon salt
few grains pepper
3/4 teaspoon Ac'cent*
few drops Tabasco
1/2 teaspoon Worcestershire sauce
3 or 4 canned cling peach halves

Details

Serves: 6
Yield: 1 loaf pan
Prep Time: 1 hour, 45 minutes
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Feasts

None

At the bottom of the loaf pan are peach halves. When the loaf is cooked and removed from the pan, the peaches will be on top.

DIRECTIONS

Empty measured stuffing into large bowl. Combine milk and ketchup; pour over stuffing; let stand 15 minutes or until stuffing is soft. Add remaining ingredients except peaches; mix thoroughly until all ingredients are well blended. Arrange peach halves, cut side down, in greased loaf pan; cover with meat mixture. Bake at 350° for 1 hour. Unmold on serving platter. Fill centers of peach halves with currant jelly. Makes 6 servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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