Porridge Meat Loaf

Title:
Porridge Meat Loaf

Yield:
1 Servings

Categories:
Beef,
Pork,
Veal,
Oatmeal




Ingredients:





   1/2 lb Minced beef


   1/2 lb Minced pork or veal


     1    Onion; finely chopped


     1    Leek thinly sliced; optional


     2 c  Cold porridge


     2 ts Salt


   1/2 ts Pepper


   1/2 ts Savory


   1/8 ts Thyme


   1/2 c  Consumme or red wine






 Thoroughly mix all ingredients in a bowl. Grease a loaf pan, sprinkle with


 flour, and shake out excess. Pack in mixture and place in a pan filled with


 hot water until water comes 1 inch up side of loaf pan.


 


 Bake at 325 degrees F about one hour, or until top is golden brown. Serve


 hot or cold.


 


 NOTES : This is an excellent way to use up leftover porridge. You may find


 it worthwhile to cook extra porridge just to make this tasty, moist


 Aberdeen specialty.


 Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -


 Prodigy's Recipe Exchange Newsletter  by Bill & Leilani Devries


 
on Aug 28, 1997