Dill Pickle-Layered Meatloaf

Name: Dill Pickle-Layered Meatloaf
Ingredients: 4 slices rye bread; 2 eggs, beaten; 1 cup milk; 1 (4 ounce) canchopped mushrooms, drained; 1 small onion, finely chopped; 1 tablespoon prepared horseradish; 1 teaspoon thyme leaves; 1 teaspoon caraway seed; 1 12 teaspoons celery salt; 1 12 teaspoons Dijon mustard; 14 teaspoon pepper; 2 lbs lean ground beef; 2 -3 medium dill pickles

13 ingredients

9 steps

Ingredients

4 slices rye bread
2 eggs, beaten
1 cup milk
1 (4 ounce) canchopped mushrooms, drained
1 small onion, finely chopped
1 tablespoon prepared horseradish
1 teaspoon thyme leaves
1 teaspoon caraway seed
1 12 teaspoons celery salt
1 12 teaspoons Dijon mustard
14 teaspoon pepper
2 lbs lean ground beef
2 -3 medium dill pickles

Directions

1

Tear the bread into bite-size pieces.
2

In a large bowl, combine bread, eggs, and milk: let stand 10 minutes or until bread becomes soggy.
3

Add the mushrooms, onion, horseradish, thyme, caraway seed, celery salt, mustard, pepper, and beef.
4

Mix with a wooden spoon or with your hands until well blended.
5

Pat 1/2 of the meat mixture into a 5X9 inch loaf pan.
6

Slice pickles lengthwise and arrange on the meat.
7

Add the remaining meat mixture and pat firmly into a smooth layer.
8

Bake in a 350 degree oven for 1 hour and 15 minutes.
9

Cool in the pan for 20 minutes, then invert on a platter; cover and chill.