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Welsh Meat Loaf

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

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