Welsh Meat Loaf

Oxmoor House
8 servings


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1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped fresh parsley
2 tablespoons shortening
2 pounds ground chuck
2 cups soft breadcrumbs
2 eggs, beaten
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
2 hard-cooked eggs, thinly sliced
3 tablespoons fine dry breadcrumbs
1/2 teaspoon paprika


Sauté celery, onion, green pepper, and parsley in shortening in a skillet over low heat until vegetables are tender.

Combine sautéed vegetables, meat, soft breadcrumbs, eggs, milk, salt, and pepper; mix well. Pack half of meat mixture into a 10- x 6- x 2-inch baking dish. Place egg slices on top of mixture. Spoon remaining meat mixture over egg slices; press lightly on sides to seal. Sprinkle dry breadcrumbs and paprika over top. Bake at 350° for 1 1/2 hours. Loaf maybe served hot or cold.

Created date

February 2010