Luncheon-Meat Loaf Pickle Loaf Request From: Lee Henderson <[EMAIL PROTECTED]> >I am looking for recipes for home made lunchmeat, >without all the preservatives. Any kind of meat, >pickled or spiced, gelled or pressed in a loaf pan for >chilling and slicing. Luncheon-Meat Loaf 2 lbs ground beef 1 lb ground pork 2 eggs 1 cup finely ground bread crumbs or 1 cup raw wheat germ or bran 2 Tbsp tamari sauce or 2 Tbsp Worcestershire sauce 2-3 dashes Tabasco 1 tsp salt 1 tsp garlic powder 1 tsp onion powder Combine all ingredients in a bowl and mix well. If necessary add a small amount of milk or water to make mixture workable. Line a loaf pan with plastic wrap. Pack mixture into pan and beat it with the spoon so it's tightly packed with no air pockets. Invert onto a rack set in a shallow roasting pan. Bake in preheated 300 degree oven until internal temperature on a meat thermometer reaches 190 degrees, about 1 hour. Cool completely, then slice. Variations: Use all beef, all pork or even pork sausage. Vary spices to taste. Insert hard boiled eggs into the center as you fill the loaf pan. Add 1/2 tsp each oregano and basil and dust with paprika for an Italian loaf. Pickle Loaf 1 1/2 lbs ground beef, broken up 1/2 lb ground pork, broken up 1/2 cup water 1 envelope unflavored gelatin 1/2 tsp garlic powder 1/2 tsp onion powder 1 Tbsp tamari sauce 1 tsp salt 1/4 tsp ground black pepper 1/2 cup instant nonfat dry milk 1/4 cup drained sweet pickle relish Combine beef, pork and water. Cook 10 minutes in pressure cooker (or in a frying pan until done). Drain, reserving liquid. Place hot liquid and gelatin in blender and blend until dissolved. Add garlic powder, onion powder, tamari, salt and pepper. Blend again. Add the cooked meat, a little at a time and blend to a smooth puree. Add dry milk and blend thoroughly. Stir in pickle relish. Spoon into a greased 8x4x2 1/2" aluminum foil loaf pan and chill overnight. Pull sides and ends of pan away from meat and turn loaf out. Slice. These came from a book called Make Your Own Convenience Foods. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
