THE CHEF FROM HELL

I first discovered this interesting variation on the basic meatloaf recipe when I was going to college in Dayton, Ohio back in the fabulous 70's, don'cha know.  Not far from the school's campus, just down the street from a run-down burlesque theater, was an old cafeteria that had ham loaf on their menu every day.  "Cafeteria?!"  Yes, a cafeteria!  For many folks, a cafeteria is a place where one eats while they're at school or work but in the Midwestern United States circa 1971, I discovered that there were cafeterias that functioned as (gasp!) restaurants.  Most of these cafeterias were owned and operated by families who, over several generations, had served up menus of simple, hearty and delicous comfort food.

As you passed down the line with your tray (which was made out of some heavy pressed board--not those flimsy plastic things they make you use nowadays), the bright and steaming array of food that lay before you revealed one important fact---it was all freshly made!  I'm talking about dishes like sliced ham steaks, fried chicken, macaroni and cheese, fresh whipped mashed potatoes and a big ol' ham loaf -- yeah baby!  It's been quite awhile since I've been back to visit my old stomping grounds in Ohio and I often think of that ham loaf and whether or not that cafeteria is still doing business.  Rather than let such a fine food memory go to waste, why don't we throw on our aprons and make a ham loaf right now!

Ingredients:

1 TBS unsalted Butter

2 stalk Celery, chopped coarse

1 Spanish Onion, chopped coarse

1 TBS Dark Brown Sugar

3/4 cup Evaporated Milk

1 lb ground up Smoked Ham

1 lb ground Pork

1 TBS dark Brown Mustard

2 large Eggs, beaten

1 1/4 cup ground up Ritz Crackers (texture should be like bread crumbs)

3 strips Hickory Smoked Bacon

Olive Oil

Dry Spice Mix:

1/8 tsp Kosher Salt

1/4 tsp cracked Black Pepper

1 tsp Dry Mustard

1/4 tsp ground Ginger

1 pinch ground Cloves

Cooking Procedure: 

Preheat your oven to 350

In a large skillet, melt the butter over high heat

Add the onions, celery & the dry spice mix 

Cook this down until the onions begin to turn clear & soften

Add the brown sugar & evaporated milk 

Stir well & reduce heat to medium

Let this come up to a high simmer

Cook this mixture down for 7 minutes

Remove from heat & let this cool for 15 minutes

In a large bowl combine the following:

smoked ham, pork, mustard, & the eggs

Using your hands, mix well

Add the mixture from the skillet & mix well

Add the Ritz cracker crumbs

Mix well once more

Shape this meat mixture into the shape of a loaf

Lay the strips of bacon across the top of the loaf

Grease a deep pyrex baking dish with olive oil

Place the ham loaf in the baking dish

Place the ham loaf in the oven

Bake your ham loaf for 1 hour; the meat should be firm to the touch & the bacon should be lightly browned & crispy

Let the ham loaf rest for 5 to 10 minutes before slicing portions to serve

Suggested side dish:  Solari Mashed Potatoes