We buy ham loaf mixture and substitute it for the ham and sausage in this recipe – it’s fast and delicious. I paid $2.99 a pound for it this week); the butcher at our Fareway store tells me it is half ham and half ground pork. The ham loaf mixture is a steady seller at our Midwestern grocery meat counter.
Serve it with Noodles with Brown Butter, another of our family recipes that is also in this cookbook.
Serve it with Noodles with Brown Butter, another of our family recipes that is also in this cookbook.
Ham Loaf
1 pound Ham -- ground
1 pound sausage -- lean, room temperature
2 cups soft bread crumbs -- (4 oz.) or about 4 slices
2 large eggs
1 cup sour cream
1/3 cup onion -- finely chopped
2 tablespoons lemon juice
1 teaspoon curry powder
1 teaspoon ginger
1 teaspoon nutmeg
1/8 teaspoon paprika
Basting Sauce
1/2 cup brown sugar
1/4 cup water
1/4 cup cider vinegar
1/8 teaspoon black pepper
Heat oven to 350°. Combine meat and crumbs. In medium bowl, beat eggs and add remaining meatloaf ingredients. Mix well, pour over meat mixture, and blend. Form into a loaf and place in an oiled 9 x 13" baking dish. Bake, uncovered, 1 hour.
I make the crumbs in my food processor, then mix the egg and remaining ingredients in the processor and pour it over the meat and crumbs to make it quicker.
Meanwhile, prepare basting sauce. In a small saucepan, combine the brown sugar with the remaining sauce ingredients, and bring to a boil. When the ham has baked for 45 minutes, remove from oven and drain off the excess fat. Pour the sauce over the loaf and continue baking for 15 minutes, basting now and them.
Alternately: Mix ingredients, shape into balls. Bake 30 minutes - 40 minutes.
You can put the mixture in two 3 1/2 x 7 x 2" loaf pans; unmold one in a rectangular 1 1/2 quart baking dish and bake; freeze the other or bake both loaves in a 13 x 9” pan in less time than a larger loaf. Bake the smaller loaves 45-60 minutes.
Serve with noodles with crumbs, sesame green beans, peaches or butterscotch pudding for dessert. Or bake regular or sweet potatoes alongside and add a deviled egg and olive or pickled apple plate and hot rolls and a pie or cake for guests. This can be made up a day ahead and baked 1 1/2 hour before lunch.
2011 Cost: $4.35 or 55¢ per serving.
Per Serving: 389 Calories; 31g Fat (70.9% calories from fat); 10g Protein; 18g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 476mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.