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Name: Ham Loaf Aurora
Prep time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 Eggs; 2 ts Butter or margarine; 1 lb Cooked ham; diced; 1 lb Lean ground beef; 1/2 c milk; 1 md Onion; cut up; 2 ts Sugar; 8 oz Tomato sauce with cheese; 2 ts Vinegar; 6 sl Dry bread; cut up; 1 1/2 tb Prepared mustard

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INGREDIENTS

2 Eggs
2 ts Butter or margarine
1 lb Cooked ham; diced
1 lb Lean ground beef
1/2 c milk
1 md Onion; cut up
2 ts Sugar
8 oz Tomato sauce with cheese
2 ts Vinegar
6 sl Dry bread; cut up
1 1/2 tb Prepared mustard

Servings

INSTRUCTIONS

In covered blender jar, blend bread slices, 1 slice at a time, at low speed until crumbed; set aside in mixing bowl. Blend 1/2 of tomato sauce, the milk, 1 egg and onion at low speed until onion is chopped; add to crumbs. Blend ham in 4 runs at low speed until chopped. If necessary, stop blender and push ham toward blades with a spatula; add to crumbs and sauce with ground beef. Mix well, pack lightly into a 9 x 5 inch loaf pan. Bake for 1 and 1/4 hours at 350 F. Blend remaining half of tomato sauce, 2 tbsp water, 1 egg, sugar, vinegar, butter and mustard at low speed until smooth. Pour into a small saucepan and cook stirring constantly until thickened. Serve sauce with the meatloaf. Serves 8. Formatted by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi on Mar 11, 1998

NOTES

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Ham Loaf Aurora

2  Eggs 
2 ts Butter or margarine 
1 lb Cooked ham; diced 
1 lb Lean ground beef 
1/2 c milk 
1 md Onion; cut up 
2 ts Sugar 
8 oz Tomato sauce with cheese 
2 ts Vinegar 
6 sl Dry bread; cut up 
1 1/2 tb Prepared mustard

In covered blender jar, blend bread slices, 1 slice at a time, at low speed  until crumbed; set aside in mixing bowl. Blend 1/2 of tomato sauce, the  milk, 1 egg and onion at low speed until onion is chopped; add to crumbs.  Blend ham in 4 runs at low speed until chopped. If necessary, stop blender  and push ham toward blades with a spatula; add to crumbs and sauce with  ground beef. Mix well, pack lightly into a 9 x 5 inch loaf pan. Bake for 1  and 1/4 hours at 350 F. Blend remaining half of tomato sauce, 2 tbsp water,  1 egg, sugar, vinegar, butter and mustard at low speed until smooth. Pour  into a small saucepan and cook stirring constantly until thickened. Serve  sauce with the meatloaf. Serves 8.    Formatted by Mardi Desjardins March 10, 1998    Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971    Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 11,  1998

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 8 Servings

Calories: 224
Calories from Fat: 127 (57%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.5g
Cholesterol 303.6mg		93 %
Sodium 193.4mg		7 %
Potassium 280.5mg		7 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.9g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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