February 29, 1956 An Oven Meal: Stuffed Meat Loaf, Apple Pudding "A Torte"

Stuffed Meat Loaf

2 pounds ground beef
1/2 c. grated carrots
1 t. salt
1/4 t. pepper
2 t. Worcestershire sauce
1/4 c. chopped onion
2 eggs, slightly beaten
4 hard cooked eggs

Combine ground beef, carrots and seasonings, Worcestershire sauce, onion and beaten eggs. Mix thoroughly. In the bottom of a 5 x 9 greased loaf pan place half of the meat loaf mixture. Shell the hard cooked eggs and place them end to end down the middle of the length of the loaf. Then carefully mold the remaining half of the beef mixture over the eggs. Bake at 325 degrees for 1 1/2 hours. When this meat loaf is carved each slice reveals the surprise egg stuffing. Good sliced cold.

Apple Pudding "A Torte"

1/2 c. sugar
2 eggs, well beaten
1/2 c. flour
1/2 t. cinnamon
1/2 t. baking powder
1/4 t. salt
1 c. chopped, pared tart apple
1/2 c. chopped nuts
Whipped cream

Add sugar gradually to well beaten eggs and beat until thick and lemon colored. Sift dry ingredients; fold into egg mixture, fold in apple and nuts. Pour into greased 8 inch square pan. Bake at 325 degrees for 40 minutes. Cool, cut in squares and serve with whipped cream slightly sweetened and spiced with a bit of cinnamon. 6 servings.

Suggested Oven Menu: Meat Loaf, Baked Carrots, Baked Potato and Apple Pudding. Add a green salad.