Dill Pickle Layered Meatloaf
This recipe was printed in sunset magazine. Cooking time includes cooling and refrigeration.
Steps
Tear the bread into bite-size pieces.
In a large bowl , combine bread , eggs , and milk: let stand 10 minutes or until bread becomes soggy.
Add the mushrooms , onion , horseradish , thyme , caraway seed , celery salt , mustard , pepper , and beef.
Mix with a wooden spoon or with your hands until well blended.
Pat 1 / 2 of the meat mixture into a 5x9 inch loaf pan.
Slice pickles lengthwise and arrange on the meat.
Add the remaining meat mixture and pat firmly into a smooth layer.
Bake in a 350 degree oven for 1 hour and 15 minutes.
Cool in the pan for 20 minutes , then invert on a platter.
Cover and chill.
Ingredients
rye bread, eggs, milk, mushrooms, onion, prepared horseradish, thyme leaves, caraway seed, celery salt, dijon mustard, pepper, lean ground beef, dill pickles