Apricot Veal-Pork Loaf

(from Lucianolinda’s recipe box)

Source: Better Homes and Gardens

Serves 6 people

Categories: Beef Main Dish

Ingredients

  • 1 1/2 lbs. veal shoulder, ground twice
  • 1/2 lb. pork shoulder, ground twice
  • 8 slices bacon, minced
  • 1 1/2 cups fine soft stale-bread crumbs
  • 1/4 cup minced green onions and tops
  • 2 Tbsp. minced parsley
  • 1/4 cup undiluted evaporated milk
  • 1 Tbsp. Worcestershire
  • 1/4 tsp. grated lemon rind
  • 1/4 tsp. poultry seasoning
  • 1/4 tsp. paprika
  • 1/8 tsp. powdered marjoram
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 egg, slightly beaten
  • 1 can (1 lb.) apricot halves
  • 3 Tbsp. brown sugar

Directions

  1. Miz all ingredients, except last 2, lightly but thoroughly. Pack into 9 × 5 × 3 inch loaf pan. Cover top closely with apricot halves, pressing into meat. Bake in moderate oven (350 degrees) about 1 hour. Pour off any accumulated fat and liquid. Sprinkle with brown sugar, top with 1/4 cup apricot syrup and bake 30 minutes longer.

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