3) Prepare the meat according to the recipe for meatballs, but spoon the mixture into a greased 1 - 1 1/2 liter (quart) loaf pan.
4) Rap the pan against the kitchen counter so the mixture will not develop air tunnels.
5) Place a cloth towel in the bottom of an oven tray. Place the loaf pan on the towel (to keep it from moving). Add water to reach halfway up the sides of the pan.
6) Bake about 50 minutes, until set.
7) Slice and serve with brown gravy, boiled potatoes and creamed vegetables.
8) Creamed vegetables:
Cube cabbage, rutabaga and carrots.
9) Leave string beans whole.
Cook the vegetables until tender in lightly salted water. Drain.
10) Stir thick bechamel sauce into the cooked vegetables. The mixture should not be thin and soupy.
It should be almost as thick as porridge.
