Ingredients:
4 slices rye bread
2 eggs, beaten
1 cup milk
1 (4 ounce) cans chopped mushrooms, drained
1 small onions, finely chopped
1 tablespoon prepared horseradish
1 teaspoon thyme leaves
1 teaspoon caraway seeds
1 1/2 teaspoons celery salt
1 1/2 teaspoons Dijon mustard
1/4 teaspoon pepper
2 lbs lean ground beef
2 -3 medium dill pickles
Directions:
Tear the bread into bite-size pieces.
In a large bowl, combine bread, eggs, and milk: let stand 10 minutes or until bread becomes soggy.
Add the mushrooms, onion, horseradish, thyme, caraway seed, celery salt, mustard, pepper, and beef.
Mix with a wooden spoon or with your hands until well blended.
Pat 1/2 of the meat mixture into a 5X9 inch loaf pan.
Slice pickles lengthwise and arrange on the meat.
Add the remaining meat mixture and pat firmly into a smooth layer.
Bake in a 350 degree oven for 1 hour and 15 minutes.
Cool in the pan for 20 minutes, then invert on a platter; cover and chill.
Servings: 8
Time preparation: 30 min.
Time total: 150 min.