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Meat Loaf II

  Mix the ground chuck and veal together, then add the eggs, salt, pepper, 1 cup of crumbs, juice, Worcestershire sauce, onion and celery and mix thoroughly. Form into a loaf and place in a baking dish. Bake in a preheated 350 F. oven for 1 hour and 15 minutes, then sprinkle the remaining 1/4 cup of crumbs mixed with butter on top and return to the oven for another 15 minutes until the crumbs are slightly browned. Allow the meat loaf to rest about 15 minutes before slicing.  1 lbs. ground chuck
1 lb. ground veal
2 eggs, lightly beaten
1 t. salt
3/4 t. freshly ground pepper
1 c. fresh bread crumbs
3/4 c. vegetable juice
1 T. Worcestershire sauce
1/4 c. onion, chopped
1/2 c. celery, chopped
2 T. butter

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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