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Party Meat Loaf Recipe
|Meat loaf mixture||3 Pound|
|Soft white bread crumbs||2 Cup (32 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Finely chopped dill pickle||1⁄2 Cup (8 tbs)|
|Dill pickle juice||3 Tablespoon|
|Canned evaporated milk||12 Fluid Ounce (1 Tall Can)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Pan gravy||1 Cup (16 tbs) (Rich)|
Serving size: Complete recipe
Calories 6958 Calories from Fat 4133
% Daily Value*
Total Fat 463 g712.7%
Saturated Fat 155.4 g776.9%
Trans Fat 18 g
Cholesterol 1971.6 mg
Sodium 9794 mg408.1%
Total Carbohydrates 310 g103.3%
Dietary Fiber 10.7 g42.7%
Sugars 44.9 g
Protein 465 g929.6%
Vitamin A 54.8% Vitamin C 13.3%
Calcium 210.4% Iron 107.4%
*Based on a 2000 Calorie diet
2. Mix meat mixture (fingers are best) until very smooth and almost pastelike in consistency. Then shape into a 12x5x2-inch loaf; place in a jelly-roll pan.
3. Bake in moderate oven (375°) 1 hour, or until top is a rich brown. Cool meat loaf completely in pan on wire rack.
4. Sift flour and the remaining 1 teaspoon salt into a medium-size bowl; cut in shortening with pastry blender or fork till the mixture is crumbly. Sprinkle with remaining 1/3 cup evaporated milk, one tablespoon at a time. Mix lightly with a fork just until pastry holds together and leaves sides of bowl clean.
5. Roll out the pastry to a 15-inch square on a lightly floured pastry board or cloth. Lay pastry over rolling pin and transfer to a large cookie sheet.
6. Loosen the meat loaf on pan and transfer, with two spatulas, to center of pastry. (Reserve pan drippings for making gravy.) Bring the pastry up to cover meat at center top. Trim off excess pastry and reserve. Press pastry firmly to seal at center of loaf and at ends.
7. Make an egg wash by combining reserved beaten egg and 2 tablespoons of water in a cup; brush part over pastry. Roll pastry trimmings and cut with tiny fancy cutters. Arrange in a pattern on loaf and brush with part of the remaining egg wash.
8. Bake in hot oven (425°) brushing once with the remaining egg wash, 15 minutes, or until pastry is golden.