Pam McMullen
Serves 20
Pam served this dish on the 2016 Inlet Trip. The recipe makes about 40 mini loaves.
Note: Uncooked loaves can be prepared in advance and frozen in oven-proof containers or flash frozen on cookie sheets and then stored in zip lock freezer bags until time of cooking.
MINI LOAVES INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 4 | lbs | Ham (I use shrink-wrapped, pre-cooked boneless ham that is easy to find in the refrigerated section.) |
| 2 | lbs | Ground Pork |
| 2 | lbs | Ground Beef |
| 4 | cups | Fine Cracker Crumbs (ground using food processor) |
| ½ | cup | Onion, chopped |
| ½ | cup | Celery, chopped |
| ½ | cup | Green Pepper, chopped |
| 2 | tsp | Salt |
| 1 | tsp | Pepper |
| 8 | Eggs | |
| 2 | cups | Milk |
TANGY SAUCE INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 4 | 8 oz cans | Tomato Sauce |
| ½ | cup | Vinegar |
| 4 | tsp | Dry Mustard |
| 4 | cups | Brown Sugar, firmly packed |
DIRECTIONS:
- Cut off the tough rind of ham. Then roughly chop into 2 inch pieces and grind in food processor. It just took 5-6 pulses to grind it up to the consistency to form patties.
- Combine Mini Loaves ingredients in order. Mix well. Shape into about 40 mini-loaves.
- If desired, freeze at this point. Be sure to defrost fully prior to cooking.
- Combine Tangy Sauce ingredients.
- Baste mini loaves with tangy sauce using a teaspoon to pour over each loaf prior to going into the oven and again during cooking.
- Bake @ 350 degrees for 1 hour.