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MINIATURE MEAT LOAVES
FOR THE MEAT LOAVES: 1 1/2 lb. ground beef 3/4 cup Quaker or Mother’s Oats (quick or old fashioned, uncooked) 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup chopped onion 1 (8-oz.) can tomato sauce 1 egg, beaten 1 tablespoon prepared mustard FOR SERVING: 1 (1 lb. 13 oz.) can cling peach halves Currant jelly
Heat oven to moderate (350 degrees F).
Combine all ingredients for meat loaves thoroughly. Shape into 6 individual meat loaves; place in shallow baking pan.
Bake in preheated oven (350 degrees F) 20 minutes.
Drain peach halves; fill with jelly and place between meat loaves; bake 15 additional minutes.
Makes 6 loaves
VARIATIONS:
HORS D'OEUVRE HAMBURGERS: Omit egg. Shape scant tablespoon of meat mixture to form each tiny hamburger. Pan-fry or broil. Place each hamburger on a square of toasted bread or Melba toast round. Fasten with toothpick. Serve in shallow chafing dish. Place a dish of barbecue sauce in center.
MEAT LOAF: Combine all ingredients. Pack into loaf pan (1 lb. size). Bake in moderate oven (350 degrees F) about one hour. Stand 5 minutes before slicing.
MEAT BALLS: Omit tomato sauce, egg and mustard. Add 2/3 cup milk and shape into balls. Brown thoroughly on all sides. Make sauce by combining two cans (6 oz. each) tomato paste, 2 to 3 cans water, 1 tablespoon Worcestershire sauce and 1/2 teaspoon garlic salt. Add meat balls and simmer 30 minutes.
Makes 6 loaves From: Recipelink.com Source: Recipe booklet: My 40 Favorite Recipes, Mary Alden, The Quaker Oats Company, 1959
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