Title: Porridge Meat Loaf
Categories: Beef Pork Veal Oatmeal Blank
Yield: 1 Servings

1/2	lb	Minced beef
1/2	lb	Minced pork or veal
1		Onion; finely chopped
1		Leek thinly sliced; optional
2	c	Cold porridge
2	ts	Salt
1/2	ts	Pepper
1/2	ts	Savory
1/8	ts	Thyme
1/2	c	Consumme or red wine

Thoroughly mix all ingredients in a bowl. Grease a loaf pan, sprinkle with flour, and shake out excess. Pack in mixture and place in a pan filled with hot water until water comes 1 inch up side of loaf pan.

Bake at 325 degrees F about one hour, or until top is golden brown. Serve hot or cold.

NOTES : This is an excellent way to use up leftover porridge. You may find it worthwhile to cook extra porridge just to make this tasty, moist Aberdeen specialty. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970

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