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3/4 cup water
2 teaspoons salt
2 beef bouillon cubes
3/4 cup quick-cooking oats
1 (3 1/2 ounce) box lemon gelatin
1 (12 ounce) can corned beef
1/4 cup chopped onion
3 tablespoons prepared mustard
1/2 teaspoon celery seed
1/2 cup ice water
1/4 cup finely chopped green bell pepper
Combine 3/4 cup water, salt and bouillon cubes in a saucepan. Bring to a boil. Stir in oats and gelatin and remove from heat. Stir until gelatin and bouillon cubes are dissolved. Cool.
Cut corned beef into very thin slices. Stack slices and cut through again, resulting in very thinly chopped pieces.
Combine with onion, mustard and celery seed, mixing lightly with fork.
Beat oatmeal-gelatin mixture at high speed of an electric mixer for a few seconds. Add ice water and beat again.
Add about a fourth of the corned beef mixture at a time, beating on high speed after each addition.
When very well mixed, stir in green pepper with a fork and pour into a buttered 1-quart baking dish or ring mold.
Refrigerate until firm.
Serve on a lettuce leaf with crackers.
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