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1
Soak the bread crumbs in the milk.
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2
Cook the onion in the butter until tender.
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3
Combine the bread crumbs, onion, ground meat, egg, lemon juice, and seasoning; mix these ingredients thoroughly.
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4
Be sure to season well with salt and pepper.
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5
Shape the mixture into a loaf and place it in a lightly greased pan.
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6
Brush the top with melted fat.
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7
Cover with greased paper or aluminum foil and bake in a moderate oven (350F.)
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8
for 1 hour.
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9
When the loaf is partially baked, pour the hot soup stock or water over it, cover, and continue baking.
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10
Baste frequently.
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11
Remove the paper or aluminum foil for the last 1/4 hour of the baking period.
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12
When done, blend the flour with the sour cream or tomato juice and pour over the meat.
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13
Let it cook a while longer to blend the flavors.
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14
Remove the loaf to a hot platter.
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15
Season the sauce with salt and pepper, and then strain it.
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16
Cut the loaf into slices and pour the sauce over them.
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17
Stuffed Meat Loaf: Follow the preceding recipe for Meat Loaf.
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18
Use any favorite stuffing.
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19
Flatten the prepared meat mixture 1 inch thick on a floured waxed paper.
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20
Spread the stuffing over it and roll into a roll, sealing the edges.
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21
Slip carefully from the paper into a greased loaf pan.
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22
Cook as directed.
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23
Suggested Stuffings: Baked Buckwheat Kasha: Use a small quantity of cooked plain kasha or vary it with chopped browned mushrooms or chopped ham.
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24
An addition of a raw egg will help to keep the grains from separating, if the kasha is crumbly.
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25
Hard cooked Eggs: Place the whole eggs lengthwise on the flattened meat and shape into a loaf.
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26
Dill Pickles: Use long pickles and arrange them lengthwise on the meat.
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27
Shape into a loaf.
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28
Bread Stuffing: Use any favorite preparation.
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29
Mushrooms: Prepare a thick mixture of cooked mushrooms.
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30
Sauerkraut: Use any favorite preparation.
