| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
lb |
Ground beef and pork; (this mixture is usually available in the meat section of most supermarkets) |
| 1 |
|
Onion; peeled and chopped |
| 2/3 |
c |
Rolled oats; (uncooked oatmeal) |
| 1 1/2 |
ts |
Salt |
| 1 |
pn |
Black pepper |
| 1 |
c |
Tomato juice; divided |
| 1 |
|
(small) cans sliced mushrooms in butter sauce; drained (divided) * (up to 2) |
| 1 |
cn |
Beef gravy |
INSTRUCTIONS
This was originally posted by Virginia Sauer.
* If preferred, substitute sliced fresh mushrooms which you have sauteed.
~- Preheat oven to 350 degrees F.
~- Break egg into mixing bowl. Beat well.
~- Add beef mixture, chopped onion, uncooked oatmeal, salt, pepper, 1/2 cup
of the tomato juice, and half of the sliced mushrooms (drained). Mix until
combined.
~- Shape dough into ball, then loaf.
~- Place loaf in baking pan.
~- Bake 1/2 hour.
~- Evenly pour about 1/2 cup additional tomato juice over meat loaf, and
sprinkle with remaining sliced mushrooms (drained).
~- Bake about 45 - 50 minutes longer.
~- Pour contents of can of beef gravy into baking dish. Stir well.
~- Bake 10 - 15 minutes longer.
NB: If preferred, sliced (and drained) pimiento-stuffed olives can be
substituted for one can of the mushrooms, and use the olives in the loaf,
and the mushrooms in the gravy. (This variation is especially appealing for
cold leftover slices.)
If preferred, a standard ketchup/tomato sauce glaze can be substituted for
the mushroom gravy ... Or, you could obviously make the gravy from scratch.
Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9,
1998
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