Meat and Cheese Loaf
|Milk||1 Cup (16 tbs)|
|Mild cheddar cheese||1⁄4 Pound|
|Round steak||1 Pound|
|Green pepper||1 Small|
|Ground pepper||1⁄4 Teaspoon|
With steel blade in place and motor running, drop crackers through feed tube.
You should have about 1/2 cup (125 mL) cracker crumbs.
Transfer to large bowl and stir in milk.
Cut cheese into sticks that will fit snugly into feed tube.
With slicing disc in place, process cheese using medium pressure on pusher.
Remove cover and hold sideways; insert pusher only part way into feed tube, leaving space of about 1 inch (2.5 cm) at bottom of feed tube.
Wedge cheese slices into feed tube with cut edges at right angles to cover.
Replace cover, process again and set julienne strips aside.
Cut steak into 1-1/4-inch (3 cm) cubes.
With steel blade, process meat cubes in 3 batches for about 5 seconds each or until meat is ground as finely as desired. (The longer you process, the smoother the texture.)
Add meat to crumb-milk mixture.
Cut onion and green pepper into 2 or 3 equal pieces.
Chop with metal blade, using brief on/off motion.
Add to meat and crumbs; stir in salt, pepper and mace.
Mix well with spoon or by hand.
Fold in c heese strips.
Pack firmly into 9- x 5finch (2 L) loaf pan.
Bake in 350 °F (180°C) oven for 1-1/4 hours or until meat loaf is browned on top.
Serve hot or cold.