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.
Jellied ham loaf
25 portions, 1 by 4 by 4 inches
5 tablespoons unflavored gelatin 1 cup cold water 1½ quarts coarsely ground lean cooked ham 3 cups chopped celery 1½ teaspoons onion juice ¾ teaspoon powdered horseradish ¾ cup mayonnaise 1½ cups cooked salad dressing ([p. 19]) 1 tablespoon lemon juice ¾ teaspoon prepared mustard ¾ cup sliced stuffed olives
Soak gelatin in cold water for 5 minutes. Place over hot water until dissolved. Combine all ingredients. Mix well.
To serve immediately. Place in a loaf pan of desired size. Garnish with sliced hard-cooked eggs. Chill until firm, slice, and serve on crisp salad greens.
To freeze. Place in loaf pans or freezer containers. Chill until firm. Cover with lids or wrap in freezer packaging material. Seal and freeze.
To prepare for serving. Thaw, without unwrapping, in the refrigerator. Garnish with sliced hard-cooked eggs, slice, and serve on crisp salad greens.