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Meat Loaf No. 2

Name: Meat Loaf No. 2
Cuisine: American
Ingredients: 2 pounds round steak; 1/2 pound fresh pork; 1 tablespoon chopped parsley; 1 cup bread crumbs; 1 teaspoon salt; 1 egg; 1/4 teaspoon pepper; 1 cup sweet milk; 4 hard-boiled eggs; Strips of bacon; 1 tablespoon butter; 1 cup boiling water

From Anson County cook book, 1928

— Mrs. J. P. McRae.

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3167Calories

285 gProtein

118 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories3167 kcal

Protein285 g

Carbohydrates118 g

Fiber7.6 g

Sugars7.9 g

Total Fat175 g

Saturated Fat60 g

Monounsaturated Fat67 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol1782 mg

Sodium4768 mg

Potassium4412 mg

Calcium714 mg

Iron43 mg

Magnesium346 mg

Phosphorus3007 mg

Zinc44 mg

Copper1.5 mg

Manganese1.4 mg

Vitamin D6.2 mcg

Vitamin C0.2 mg

Vitamin A406 mcg

Vitamin E6.3 mg

Vitamin K22 mcg

Vitamin B67.6 mg

Vitamin B1218 mcg

Thiamin (B1)3.6 mg

Riboflavin (B2)3.6 mg

Niacin (B3)80 mg

Folate399 mcg

Choline1663 mg

Caffeine0 mg

Water1163 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 8. The excerpt below is the record exactly as published.

MEAT LOAF NO. 2 2 pounds round steak 1 tablespoon chopped parsley V2 pound fresh pork 1 cup bread crumbs 1 teaspoon salt 1 egg 14 teaspoon pepper 1 cup sweet milk 4 hard-boiled eggs Strips of bacon Put meat through food chopper. Add seasonings, bread crumbs, well beaten egg and milk. Mix thoroughly, place in greased roaster, with boiled eggs in center and form loaf. Put strips of bacon on top and bake about 1 hour, using 1 tablespoon butter melted in 1 cup boiling water

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