Cheese meat loaf
25 slices, each about ¾ by 1½ by 4 inches
2½ pounds ground beef 1 cup chopped cheese 3 tablespoons chopped green pepper ⅔ cup chopped onion 2½ cups dry breadcrumbs 1 tablespoon salt ½ small bay leaf, crushed ¼ teaspoon thyme Dash of garlic salt 3 eggs, beaten 2½ cups tomato puree
Mix the beef, cheese, green pepper, onion, crumbs, and seasonings thoroughly. Combine eggs and tomatoes, and blend into meat mixture.
To serve immediately. Place meat mixture in loaf pan. Bake at 350° F. (moderate oven) for about 1 hour.
To freeze. Meat loaf may be frozen unbaked or baked.
Wrap unbaked meat loaf in moisture-resistant packaging material. Or put mixture in metal freezer containers or loaf pans; cover with lids or wrap in packaging material. Seal and freeze.
For frozen baked meat loaf, bake mixture in metal freezer containers or loaf pans at 350° F. (moderate oven) for about 1 hour. Cool quickly. Cover or wrap as above. Seal and freeze.
To prepare for serving. Bake frozen uncooked meat loaf uncovered at 350° F. (moderate oven) for about 1½ hours or until done.
Cover frozen baked meat loaf with tomato sauce or gravy made from meat drippings and reheat at 400° F. (hot oven) for about 1 hour. Or, if preferred, thaw frozen baked meat loaf in the refrigerator, slice, and serve cold. Or cover slices with gravy or sauce and reheat in a saucepan over low heat.
Menu suggestion. Serve with tomato or mushroom sauce, parsley potatoes, baked spinach, and cherry tarts.