“This recipe was a favorite in my catering and restaurant business. Ground ham, ground beef, eggs, bread, brown sugar and mustard.” - by Sue W.
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread in a large bowl, pour in the milk and soak until soft. Mash well, then mix in the ham, beef, eggs, salt, dry mustard, and 1/3 cup of brown sugar. Mix thoroughly and pack the mixture into a 9x13 glass baking dish. Stir together 1 cup of brown sugar, flour, and prepared mustard. Stir in enough vinegar to make a spreadable paste. Spread the topping over top of the meat.
- Bake in preheated oven for one hour until the ground beef has cooked, and the topping has browned nicely.
Nutrition
Amount Per Serving (12 total)
- Calories
- 523 cal
- 26%
- Fat
- 28.4 g
- 44%
- Carbs
- 39 g
- 13%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"O-M-G, this is TO DIE FOR! I had to travel quite a ways to find a store that could prepare ground smoked ham for me but it was so worth it. I don't even like dishes like this and I thought it was good..." See more and my husband, the meatloaf fanatic, thought he had died and gone to heaven. Thanks so much!"
suzanne
"Yummy! I used leftover deli old fashioned ham and used food processor to grind the ham. I did not add the salt because I felt the ham was salty enough. I also skipped out the 1/3 cup brown sugar. T..." See morehe caramel topping made it sweet enough. Almost sweet and sour. Definately would make it again. I also halfed the recipe and that made more then enough for two with leftovers for lunch!"
ka me ka thee
"I could only give this three stars; my husband liked it, but he was alone. It was a huge amount even for my family of seven...which means a lot of leftovers! It turned out very mushy despite the ten ..." See morepieces of bread and six eggs. I followed the recipe exactly as was written. I even ground my own ham. I may try this again, but I'll keep looking for the perfect ham loaf recipe."
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