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This recipe was submitted to the cookbook by Shirley Dunkelberger. Per Legacy.com, she died in October, 2019, at the age of 83, still living in Pennsylvania. Her obituary notes that she "enjoyed cooking & baking" as well as having been a girls' basketball coach for a brief period.
Ingredients
  • 1½ lbs. ground beef
  • ¼ green bell pepper (chopped)
  • 2 slices fresh bread
  • ½ tsp. salt
  • onion
  • 1 egg
  • ketchup
  • ½ tsp. dry mustard
  • ½ c. milk
  • ⅛ tsp. chili powder
  • 2 tbsp. vinegar
  • 2 tbsp. sugar
  • ⅛ tsp. cayenne
  • garlic (optional)
  • ¼ c. water
  • 2 tsp. Worcestershire
Steps
  1. The recipe has no actual cooking instructions. I'd preheat the oven & bake it at 350° F.
  2. Tear bread into cubes; chop ½ an onion.
  3. Thoroughly mix together meat, green pepper, bread cubes, salt, onion, egg, 3-tbsp. ketchup, dry mustard, & milk.
  4. Form mixture into individual loaves & place on baking sheet or in miniature loaf pans..
  5. Chop enough onion to yield 1-tbsp.
  6. If using garlic, mince. (The amount of garlic is not set out; I would use 1 to 2 cloves to taste.)
  7. Mix together ¾-c. ketchup, chili powder, sugar, vinegar, onion, cayenne, garlic, water, & Worcestershire.
  8. Pour over meat loaves & bake till done. (At recommended temperature, this should be 40 to 45 mins.)
Notes
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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