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| 1/2 gross | Onion fine chopped |
| 1 | Rib celery; chopped fine |
| 2 | Cloves garlic; chopped, (or garlic powder) |
| 1 x ca. 450 g | ground beef |
| 1/2 x ca. 450 g | Ground pork |
| 2 gross | eggs |
| 1/4 | Chopped parsley or you can use a tsp of dry parsley |
| 1 Esslöffel | mustard dry |
| 1 Esslöffel | salt |
| 1 Teelöffel | pepper |
| 1 | Grated zucinni; up to 2 |
| 1 | Carrot peeled and grated |
| 1 Tasse | Grape nut cereal |
| 2 | Tlbs of seasoned italian bread crumbs |
| 1/4 Tasse | milk |
| 1/4 Tasse | catsup |
| 1 Tasse | catsup |
| 1/2 Tasse | maple syrup |
| 1/2 Teelöffel | Garlic powder and |
| 1/2 Teelöffel | Dry mustard powder |
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Saute the onion, celery and add the garlic at last (garlic can burn if cooked too long) Slightly cool and add to remaining ingredients and completely mix
Pour into a Cast Iron Skillet and form a round loaf. You can make a couple of decorative slits in the top if you wish.
Top with this blended mixture::
Bake in the cast iron skillet in a 350 degree for approximately 1 hour.
Oven temperatures vary...Check it about 45 min after baking.
We like this served with mashed potatoes and steamed cabbage topped with butter, salt and pepper.
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