April 10, 1956 Stuffed Meat Loaf, Brown Betty

Oven Meal: Stuffed Meat Loaf, Buttered Carrots, Baked Potatoes, Brown Betty

Stuffed Meat Loaf

2 pounds ground beef
1 onion, chopped
1/2 c. sliced celery
1/4 c. butter
1/3 c. chopped green pepper
2 t. salt
2 eggs
3 c. stale bread crumbs
1/2 c. water
1/2 c. tomato juice
2 T. butter, melted

Brown onion and celery in butter. Add green pepper, salt, eggs, bread crumbs and water to make a stuffing. Add 1 1/2 c. of stuffing mixture to meat. Grease loaf pan, pat out half of the meat mixture into pan. Cover meat with remaining stuffing, then top with remaining meat mixture. Bake at 375 degrees for 1 1/4 hours. Combine tomato juice and butter. Baste meat loaf every 20 minutes with this mixture.

Brown Betty

9 slices bread
3 T. butter
3 c. thinly sliced apples
1 c. brown sugar
1 t. cinnamon

Remove crusts from bread, cut into small cubes, saute in butter until evenly browned. Mix apples, sugar and cinnamon. Arrange alternate layers of bread and apples in greased 1 1/2 quart casserole. Cover and bake at 375 degrees for 30 minutes. Uncover and bake until brown, about 15 minutes longer. Serve with plain cream or Hard Sauce. Yield: 6 servings.