This is a very tasty and easy-to-make meat loaf, combining the flavours of pork and veal with aromatic herbs. Kielbasa
Loaf is an adaptation of a Polish recipe and may be served hot with fried onions and potatoes, or cold with a crunchy garden salad.
½ teaspoon butter
1|- lb. lean pork, coarsely minced
8 oz. lean veal, coarsely minced
1 teaspoon dried marjoram
½ teaspoon dried thyme
1 garlic clove, finely chopped
2 teaspoons salt
½ teaspoon black pepper
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Lightly grease a 2-pound loaf tin with the butter. Set aside. , In a large mixing bowl, combine the pork with the veal, marjoram, thyme, garlic, salt and pepper. Stir to blend the ingredients well.
Spoon the mixture into the loaf tin. Place the tin in a bain marie or a large baking tin half filled with cold water.
Place the tin in the centre of the oven and bake for 1 ½ to 1|- hours, or until the meat loaf has shrunk slightly away from the sides of the tin.
After removing from the oven, leave the meat loaf in the tin for 10 to 15 minutes, or until it has cooled slightly. Pour off any fat around the meat loaf.
Turn the meat loaf on to a serving dish and serve.