- 2 lbs. Bill Kamp’s ham loaf mix
- 2 cups Wheaties cereal
- 1/3 cup packed brown sugar
- 1 egg
- Pepper to taste
- 1 tbs.dry mustard
- 3/4 cup milk
- 2 tbs. vinegar
Preheat oven to 350°. Do not crush cereal before measuring. Add to meat mixture with milk, egg and pepper. Do not add salt. Mix with hands. Place in 94% x 54% loaf pan (or two 6″ x 4″ pans).
Make holes in top of loaf. Mix mustard and brown sugar, stir in vinegar to make a sauce. Sauce can be added to top of loaf and the holes pinched together, or it can be spooned over top and sides as loaf bakes.
Place a piece of aluminum foil, loosely over top, and bake for 20 minutes. Remove foil and continue baking for about 40 minutes.
The ham loaf can be mixed the day before serving, kept in refrigerator, and bake the following morning. Let it come to room temperature before baking. It can also be baked and then frozen.