- Course Hors D'oeuvres & Appetizers
- Prep. Time 20 mins
- Cooking Time 1 hr, 30 mins
- Yields 8 servings
Melt butter in a small fry pan; add green onions; cook over medium heat 2 to 3 min.
In a large bowl, combine softened onions with remaining ingredients, except for the hard cooked eggs; mix well. Pack half the meat mixture into a 9 x 5-inch (23 x 13 cm) loaf pan; place peeled hard cooked eggs down the centre, if desired; fill with the remaining meat mixture.
Cover with foil; set in a large roasting pan containing hot water to reach halfway up the loaf pan. Bake in a 350 °F (180 °C) oven for 1 1/2 hours.
To serve hot: Drain off excess fat, let rest in pan 15 min. Unmold and serve with tomato or cheese sauce.
To serve cold: Drain off excess fat, cool in pan, unmold and wrap well. Refrigerate. Flavour improves after 2 to 3 days well-wrapped in refrigerator. Serve with chili sauce or mustard flavoured mayonnaise.
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