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A wonderfully comforting fall recipe from Vermont.
Preheat oven to 350ºF. In a bowl combine the ham, bread crumbs, onion, celery. basil, skim milk, eggs, and mustard. (If ground ham is unavailable, use a food processor to grate and chop 1 pound of cooked ham.) Mix well by hand until completely blended. Set aside.
Grease an 8” loaf pan and layer the sliced apples over the bottom of the pan. Next cover the apples with the maple syrup. Pack the ham mixture over the apples and into the loaf pan. Bake for 1 hour and 15 minutes. Remove from the oven and turn out upside down in a serving dish. Serve immediately.
(Recipe adapted from Dankin Farm’s “What Vermont Tastes Like.”)
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dmv930 on 11.30.2011
The consistency on this is very soft – ham does not hold together as well as regular meatloaf.