Corned Beef Spaghetti Loaf
- 1 package lemon-flavored gelatine
- 1 cup boiling water
- 1 cup meat stock
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon paprika
- 2 cups cooked spaghetti
- 3 cups cooked corned beef, ground
- 1 tablespoon onion, grated
- 1 tablespoon prepared mustard
Dissolve gelatine in the boiling water, add meat stock, Worcestershire sauce and paprika; chill. When slightly thickened, fold in spaghetti, corned beef, onion and mustard. Turn into loaf pan and chill until firm. Unmold on a bed of lettuce, garnish with tomato wedges and sliced hard-cooked eggs.
Submitted by Jun 10, 2009
15 min
30 min
45 min