Porridge meat loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Minced beef |
| ½ | pounds | Minced pork or veal |
| 1 | Onion; finely chopped | |
| 1 | Leek thinly sliced; optional | |
| 2 | cups | Cold porridge |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Savory |
| ⅛ | teaspoon | Thyme |
| ½ | cup | Consumme or red wine |
Directions
Thoroughly mix all ingredients in a bowl. Grease a loaf pan, sprinkle with flour, and shake out excess. Pack in mixture and place in a pan filled with hot water until water comes 1 inch up side of loaf pan.
Bake at 325 degrees F about one hour, or until top is golden brown. Serve hot or cold.
NOTES : This is an excellent way to use up leftover porridge. You may find it worthwhile to cook extra porridge just to make this tasty, moist Aberdeen specialty.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 28, 1997
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