06 February 2009

Ham Loaf

I'm inspired to write about my evening's cooking...at least the Ham Loaf part of my cooking.
Here's a photo of the recipe.* Actually, it's a photo of an email of the recipe. If you care, you can read some of my commentary when I emailed the recipe to my mom.

Start with 1-3/4 cups of milk. Notice the measuring cup. My sister gave it to me for Christmas a while ago. See how the cup looks like it's got stairsteps? Those are the 1/2 and 1/4 measurements...I love those measuring cups!

Next, add two eggs and 2 tablespoons brown sugar:

After the eggs and brown sugar, it's time for the dry mustard. 1 tablespoon. Isn't that a cute mustard tin?

Be sure to add the salt.

Next, I mixed what was in my bowl. That giant fork? We called it a granny fork at Mia Cucina, one of my previous employers. I use it a lot for whipping and mixing things like this.

Then, add 6 slices soft bread, cubed.

Since I used up all my bread, I had to put another loaf in to bake.

Add 1-1/2 pound ground pre-cooked ham. This is my food processor, grinding my ham. Janis and Christine gave us that food processor for a wedding gift. Thanks, Janis and Christine! I like it a lot!

You should also add 1 pound ground beef. I didn't take a picture because my hands were all beefy and gross, so feast your eyes on this instead:

Put it in a casserole to bake. Doesn't that look like Alice's meatloaf in The Brady Bunch Movie? Hah! It looks a little gross, I admit. But believe me, it tastes great when it comes out.

Just for kicks, here is a photo of the unbaked ham loaf looking mighty pink, like it's out of a 1960s cookbook with full-color photos!


Ham Loaf
Pre-heat oven to 350 degrees.

Combine in large mixing bowl:
1 3/4 c milk
2 large eggs
2 T brown sugar
1 T dry mustard
2 tsp salt
1/2 tsp pepper
6 slices soft bread, cut into 1/2-inch cubes
1-1/2 lbs ground ham (pre-cooked)
1 lb. ground beef

Shape into a loaf in an oven-proof dish.

Bake until firm and lightly browned, about 90 minutes. Meat should reach an internal temperature of 175-180 degrees on a meat thermometer.

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