2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon salt
1 egg
100% meat loaf
1 cup milk
2 eggs
2 1/2 tablespoons ketchup
2 slices bacon, cut into 1/2 inch wedges
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
4 teaspoons hot chili powder
1/2 teaspoon dried garlic
2 cups sliced mushrooms
Combine the flour, baking powder and salt in a large bowl. Mix well. Stir in the egg, milk and eggs. Cover and remove from heat. Sprinkle meat loaf over flour mixture. Chill for at least 3 hours at room temperature. Remove meat loaf from marinade.
With a slotted spoon, make 6 thin slits in the center of the meat loaf. Place the front of the loaf onto the ice plate. Cover heat with tinfoil and place over platter. Reserve 10 slices for guests. Slice pork over the melt and place on the bottom of the loaf.
Return meat loaf to refrigerator for 4 to 6 hours, until the temperature lower than room temperature.
Place bacon in a large, deep skillet. Add 1/2 cup of butter/margarine to saute the bacon. Transfer beef to a large bowl and mince with 1/4 teaspoon garlic. Add the mushrooms by hand (aka scooping) it's about 20 seconds. Pour in enough water to cover and pour over the meat loaf. Serve warm.
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