1. Mix first six ingredients together and combine well. Jan likes to use her hands to mix the meatloaf ingredients.
2. Form the seasoned meat into a round mound. Place in large baking pan that goes from oven to table.
3. Remove cabbage leaves, cut the tough stems away and blanch each leaf in a pot of almost boiling water. Place tender, blanched leaves one at a time on top of and around the meat mound until it looks like a head of cabbage.
4. Place strips of bacon on top (like a cross). Pour whole tomatoes on top. Then add quartered onion, potatoes and carrots.
5. Bake in 350 degree oven for 1 to 1½ hours. Slice into wedges and serve with surrounding vegetables.
NOTE: Jan bakes this recipe in a large round dish. This makes it easier to slice and serve. On the show, we baked ours in a rectangular glass dish and that shape made it difficult to properly slice the meat. It still tasted great, though!
Serves 8. |