Dill Pickle-Layered Meatloaf

• 4 slices rye bread
• 2 eggs, beaten
• 1 cup milk
• 1 (4 ounce) canchopped mushrooms, drained
• 1 small onion, finely chopped
• 1 tablespoon prepared horseradish
• 1 teaspoon thyme leaves
• 1 teaspoon caraway seed
• 1 12 teaspoons celery salt
• 1 12 teaspoons Dijon mustard
• 14 teaspoon pepper
• 2 lbs lean ground beef
• 2 -3 medium dill pickles

1. Tear the bread into bite-size pieces.
2. In a large bowl, combine bread, eggs, and milk: let stand 10 minutes or until bread becomes soggy.
3. Add the mushrooms, onion, horseradish, thyme, caraway seed, celery salt, mustard, pepper, and beef.
4. Mix with a wooden spoon or with your hands until well blended.
5. Pat 1/2 of the meat mixture into a 5X9 inch loaf pan.
6. Slice pickles lengthwise and arrange on the meat.
7. Add the remaining meat mixture and pat firmly into a smooth layer.
8. Bake in a 350 degree oven for 1 hour and 15 minutes.
9. Cool in the pan for 20 minutes, then invert on a platter; cover and chill.

rye bread, eggs, milk, mushrooms, onion, horseradish, thyme, caraway seed, celery salt, mustard, pepper, lean ground beef, dill pickles

Taken from www.food.com/recipe/dill-pickle-layered-meatloaf-64682 (may not work)