Ham Loaf or ... maybe not!

*Previously posted on May 20, 2009.  I mentioned Mock Ham Loaf over on FB today and caused quite a stir.  Who knew that Ham Loaf was a PA Dutch food?  I had no idea.  I’ve been eating it all these years and just took it for granted, I guess.  Anyway, here you go:

My mom is from a large family (11 children).  One of her sisters is an excellent cook.  She just has a way of making everything taste extra good ( I think the secret ingredient is sugar!).  Her Ham Loaf recipe is the best around.  I shared it in a church cookbook and I've been asked to share the recipe with many people. 

Judy's Ham Loaf

Loaf:
1 1/2 lbs. ground ham                            1 c. milk
1 lb. ground pork                                     1 c. corn flakes
2 eggs

Sauce:
1/2 c. vinegar                                           1 1/2 c. brown sugar
1/3 c. water                                               1/2 tsp. mustard

As delicious as Ham Loaf is, it's expensive to make.  It's not always easy to find ground ham and ground pork; and, when you do, it's pricey.  So, Ham Loaf, around here, is for special occasions. 

I have another aunt who shared the following recipe in our family cookbook.  I read it and thought "hot dogs?! you've got to be kidding me!"  So, I never tried it.  Then, at our family Christmas get-together, I  tried some of this (not knowing exactly what it was).  Yum!  Ashley and I made it last night for supper and we all really enjoyed it.  Seriously!  Made with hot dogs and definitely good enough to serve to guests.  So, I thought I'd share the recipe for this much cheaper version of the loaf ...

Sharon's Mock Ham Loaf

Loaf:
1 lb. ground beef                                    1 egg. beaten
1/2 lb. ground hot dogs                         1 tsp. salt
1 c. ground cracker crumbs                  pepper, to taste

Glaze:
3/4 c. brown sugar                                1/2 c. water
1/2 tsp. dry mustard                             1 T. vinegar

Mix 1/2 glaze mixture with meat loaf.  Baste with remaining glaze.  Bake 1 hour at 350 degrees.

My notes: 1/2 lb. of hot dogs is approximately 5-6 dogs.  We don't have a meat grinder, so we used (of all things) a pastry blender to mash up our dogs.  A grinder would definitely be better, and it would make the chunks of hot dog less visible (but wouldn't do anything to make it taste  better!)