1 lb ground pork
1 lb ground veal
1 c quick oats
1 can condensed chicken rice soup
1 medium onion cut fine
1 1/2 tsp salt
1/4 tsp pepper
Mix together meat, oatmeal, soup, and slightly beaten egg, onion, salt, and pepper. Press into a greased loaf pan. Sprinkle with paprika. Bake in 350 degree oven for 1 1/2 hours. Good served hot or cold.
Esther Schemm married Erhardt W. Hitzemann in 1939 and they lived on 1204 Court St. in Saginaw Michigan.
He was a teacher, principal, organist and choir director at Holy Cross Lutheran Church for 30 years.
In this family portrait, Esther Schemm is believed to be the oldest daughter on the far right.
Today, it's hard to believe that anyone would substitute pork and veal for chicken, but at the time when Mrs. Hitzemann invented this delicious meatloaf, chicken was an expensive delicacy and veal was cheap.
*Our staff associate Deana suggests salt and pepper to taste and even using ground chicken or ground turkey in this recipe.