_25 slices, each about ¾ by 1½ by 4 inches_
2½ pounds ground beef
1 cup chopped cheese
3 tablespoons chopped green pepper
⅔ cup chopped onion
2½ cups dry breadcrumbs
1 tablespoon salt
½ small bay leaf, crushed
¼ teaspoon thyme
Dash of garlic salt
3 eggs, beaten
2½ cups tomato puree
Mix the beef, cheese, green pepper, onion, crumbs, and seasonings
thoroughly. Combine eggs and tomatoes, and blend into meat mixture.
_To serve immediately._ Place meat mixture in loaf pan. Bake at 350° F.
(moderate oven) for about 1 hour.
_To freeze._ Meat loaf may be frozen unbaked or baked.
Wrap unbaked meat loaf in moisture-resistant packaging material. Or put
mixture in metal freezer containers or loaf pans; cover with lids or
wrap in packaging material. Seal and freeze.
For frozen baked meat loaf, bake mixture in metal freezer containers or
loaf pans at 350° F. (moderate oven) for about 1 hour. Cool quickly.
Cover or wrap as above. Seal and freeze.
_To prepare for serving._ Bake frozen uncooked meat loaf uncovered at
350° F. (moderate oven) for about 1½ hours or until done.
Cover frozen baked meat loaf with tomato sauce or gravy made from meat
drippings and reheat at 400° F. (hot oven) for about 1 hour. Or, if
preferred, thaw frozen baked meat loaf in the refrigerator, slice, and
serve cold. Or cover slices with gravy or sauce and reheat in a saucepan
over low heat.
_Menu suggestion._ Serve with tomato or mushroom sauce, parsley
potatoes, baked spinach, and cherry tarts.