Recipe - Meatloft

1 Egg; (or use equivalent egg
substitute, such as
Eggbeaters)
2 pound Ground beef and pork; (this
mixture is usually
available in the meat
section of most
supermarkets)
1 Onion; peeled and chopped
2/3 cup Rolled oats; (uncooked
oatmeal)
1 One half teaspoon Salt
1 pn Black pepper
1 cup Tomato juice; divided
1 small Cans cut or sliced up mushrooms in
butter sauce; drained,
(divided), or, sauteed
fresh or canned mushrooms,
up to 2
1 cn Beef gravy

This is my mother's recipe. Everyone loves it, and the cold leftovers are
also excellent. I haven't tasted it in years (since I'm a vegetarian), but
it is one of the few meat dishes I really miss.

Preheat oven to 350 degrees F.

Break egg into mixing bowl. Beat well.

Add beef mixture, chopped onion, uncooked oatmeal, salt, pepper, One half cup of
the tomato juice, and half of the cut or sliced up mushrooms (drained). Mix until
combined.

Shape dough into ball, then loaf.

Place loaf in baking pan.

Bake One half hour.

Evenly pour about One half cup additional tomato juice over meat loaf, and
sprinkle with remaining cut or sliced up 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.

VARIATIONS: If preferred, cut or sliced up (and drained) pimientostuffed 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 beef gravy ... Or, you could obviously make the gravy from scratch.

Posted to TNT Recipes Digest by vsauer@juno.com (Virginia Sauer) on Apr 28,
1998