This recipe was found in the 1986 cookbook, The Heritage of Southern Cooking. If you don't have or want to use the smoked ham, increase the pork to 1/2 pound.
- 1 lb ground beef
- 1⁄2 lb ground veal
- 1⁄4 lb ground pork
- 1⁄4 lb smoked ham, ground, baked (3/4 cup)
- 1 medium onion, finely chopped
- 2 1⁄2 teaspoons fresh thyme leaves (1 1/2 teaspoon dried)
- 2⁄3 cup breadcrumbs, soft
- 2 eggs
- 1 1⁄2 teaspoons salt, to taste
- 1⁄2 teaspoon ground black pepper, to taste
- 6 slices lean bacon, smoked, cut in half
- Preheat oven to 350 degrees F.
- In a large bowl, combine meats with the onion, thyme, breadcrumbs, eggs, salt & pepper, mixing well with a fork (not with your hands, since that will toughen freshly ground meat), then form into a large loaf.
- Place 3 to 6 pieces of bacon in the bottom of a baking dish, then lay the loaf on top of the bacon, before covering the top of the loaf with the rest of the bacon (which adds flavor & moisture).
- Bake about 1 1/2 hours or until the outside of the loaf is golden brown, the juices run clear when the loaf is poked with a skewer, & it feels firm to the touch.
- Discard all the bacon & serve either hot or cold.