Ham/Beef Loaf with Mustard Sauce Recipe

Name: Ham/Beef Loaf with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices toast; 1 lb ground chuck; 5 38 ounces cans tomato soup; ⅓ cup milk; 1 egg; 1 medium onion, chopped finely; 1 lb cooked ham, ground; 5 38 ounces cans tomato soup; 1 egg; 1 tablespoon sugar; 2 tablespoons prepared mustard; 1 tablespoon vinegar; 1 tablespoon butter

Servings: persons

6 slices toast
1 lb ground chuck
5 38 ounces cans tomato soup
⅓ cup milk
1 egg
1 medium onion, chopped finely
1 lb cooked ham, ground
5 38 ounces cans tomato soup
1 egg
1 tablespoon sugar
2 tablespoons prepared mustard
1 tablespoon vinegar
1 tablespoon butter

1
LOAF: Take the toast and make crumbs.
2
Combine crumbs with the beef.
3
Beat together soup, milk, egg and onion.
4
Combine with beef mix.
5
Add ham, mix well and pack into a 9x5 loaf pan.
6
Bake at 350 degrees for 1 hour and 15 minutes.
7
Let the loaf stand for 10 minutes after removing from the oven.
8
SAUCE: In the last 10-15 minutes of the loaf cooking; mix well the soup, egg, sugar, mustard, vinegar and butter with a mixer.
9
Pour into a saucepan and cook over a medium heat, constantly stirring until mix thickens.
10
Keep the sauce warm in a double boiler until meat loaf is ready to serve.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 slices toast, 1 lb ground chuck, 5 38 ounces cans tomato soup, ⅓ cup milk, and more.

Yes, Ham/Beef Loaf with Mustard Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham/Beef Loaf with Mustard Sauce

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