Cowboys & Indians / January 2012 / Sengelmann Hall Supper

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Sengelmann Hall Supper

Try another recipe from one of the last great Texas dance halls.

Sengelmann Hall Meatloaf

2 pounds ground beef (leaner is better)
1 pound ground pork
½ cup dry bread crumbs
2 large egg whites
1 teaspoon garlic paste
1 teaspoon salt

1 teaspoon ground pepper
1 red bell pepper, finely chopped
1 celery stalk, finely chopped
1½ cups onion, finely chopped
½ teaspoon fresh thyme
4 – 6 bacon strips

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients except bacon. Using clean hands, mix well. Shape into a loaf in an ungreased baking pan. Top loaf with bacon strips laid lengthwise.

Bake, covered, for 40 – 50 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. Uncover and bake until the bacon begins to brown. Drain grease, then let stand for 10 minutes in the pan before cutting.

See our feature on Sengelmann Hall in the January 2012 issue of C&I.

Filed under: 2012, Web Exclusives, 2012 January Web Exclusives, Food-Wine, Recipes