MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Meat Loaf
Categories: Beef, Meatloaf, Ukrainian
Yield: 1 Batch

3/4 c Dry bread crumbs
1 c Milk
1 sm Onion; grated
3 tb Butter
1 lb Ground round steak
1 lb Ground lean pork
1 Egg; slightly beaten
1 ts Lemon juice
Salt & pepper
1/2 c Soup stock or water; hot
1 tb Flour
1/2 c Sour cream or tomato juice

Literally translated, meat loaf is called by two names used
interchangeably--minced roast and mock rabbit. Of these mock rabbit
is the most popular name. Meat loaf may be plain and stuffed. This
loaf is good served hot or cold or as a filling for sandwiches.

Soak the bread crumbs in the milk. Cook the onion in the butter until
tender. Combine the bread crumbs, onion, ground meat, egg, lemon
juice, and seasoning; mix these ingredients thoroughly. Be sure to
season well with salt & pepper. Shape the mixture into a loaf and
place it in a lightly greased pan. Brush the top with melted fat.
Cover with greased paper or aluminum foil and bake in a moderate oven
(350?F) for 1 hour. When the loaf is partially baked, pour the hot
soup stock or water over it, cover, and continue baking. Baste
frequently. Remove the paper or aluminum foil for the last 15 minutes
of the baking period. When done, blend the flour with the sour cream
or tomato juice and pour over the meat. Let it cook a while longer to
blend the flavors. Remove the loaf to a hot platter. Season the sauce
with salt & pepper, and then strain it. Cut the loaf into slices and
pour the sauce over them.

Stuffed Meatloaf:

Use any favorite stuffing. Flatten the prepared meat mixture 1" thick
on a floured waxed paper. Spread the stuffing over it and roll into a
roll, sealing the edges. Slip carefully from the paper into a greased
loaf pan. Cook as directed.

Baked Buckwheat Kasha:

Use a small quantity of plain kasha or vary it with chopped browned
mushrooms or chopped ham. An addition of a raw egg will help to keep
the grains from separating, if the kasha is crumbly.

Hard Cooked Eggs:

Place the whole eggs lengthwise on the flattened meat and shape into a
loaf.

Dill Pickles:

Use long pickles and arrange them lengthwise on the meat. Shape into a
loaf.

Bread Stuffing:

Use any favorite preparation.

Mushrooms:

Prepare a thick mixture of cooked mushrooms.

Sauerkraut:

Use any favorite preparation.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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