I got impatient with this thread earlier for too many boring name-guessing posts, but THANK YOU, THANK YOU DL historians for posting the chicken enchilada casserole recipe. In honor our social mountaineering patroness and her spiritual godmother, here is the meatloaf recipe to end all meatloaf recipes!
Joan Crawford’s Meatloaf Recipe
900g / 2 lbs minced sirloin
450g / 1 lb pork sausage. minced / sausagemeat
450g / 1 lb minced veal
3 unbeaten eggs
1 large Bermuda onion, finely chopped
2 raw green bell peppers, finely chopped
3 tablespoons Lawry’s Seasoned Salt (divided use)
3 tablespoons Lea & Perrin’s Worcestershire Sauce (divided use)
3 teaspoons A-1 Steak Sauce (divided use)
4 hard boiled eggs
Combine meats, unbeaten eggs, onion, peppers, 1 tablespoon Lawry’s Seasoned Salt, 1 tablespoon Lea & Perrin’s Worcestershire Sauce and 1 teaspoon A-1 Steak Sauce. Mix thoroughly.
Shape mixture into oval loaf form in large shallow baking pan. Gently press hard boiled eggs into loaf.
Sprinkle remaining Lawry’s Seasoned Salt, Worcestershire and Steak Sauce on top of loaf, as a crust.
Pour 1 cup water into the base of the roasting pan.
Bake in pre-heated oven at 350 degrees F / 180 degrees C / Gas 4 for 30 min.
Turn oven down to 300 degrees F / 150 degrees C / Gas 2 and bake for another 30 min. Turn oven down to 250 degrees F / 130 degrees C / Gas 1/2 and bake for 45 min to one hour basting frequently with pan juice. (10 portions).
