Dill Pickle-Layered Meatloaf

James Craig's Note:

This recipe was printed in Sunset Magazine. Cooking time includes cooling and refrigeration.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 4 slices rye bread
• 2 eggs , beaten
• 1 cup milk
• 1 (4 ounce) can chopped mushrooms , drained
• 1 small onion , finely chopped
• 1 tablespoon prepared horseradish
• 1 teaspoon thyme leaves
• 1 teaspoon caraway seed
• 1 ½ teaspoons celery salt
• 1 ½ teaspoons Dijon mustard
• ¼ 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.

Reviews

[Chef #173456]

This is one of my favorite meatloafs.The dill pickle give it it such a wonderful taste.My whole family loves it. I like to serve a different meatloaf once in a while. Great with potatoes.