Beef Mushroom Loaf

Beef Mushroom Loaf

From Better Homes and Gardens New Cookbook

1 3-ounce can broiled chopped mushrooms
Milk
1 slightly beaten egg
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon dry mustard
Dash pepper
1 ½ cups soft bread crumbs
1 ½ pounds lean ground beef
2 tablespoons catsup
1 tablespoon light corn syrup
Broiled mushroom crowns
Pimento strips

Drain the chopped mushrooms, reserving liquid. Add enough milk to mushroom liquid to make ½ cup. In mixing bowl, combine liquid, egg, Worcestershire sauce, seasonings, and bread crumbs. Let stand about 5 minutes. Stir in beef and chopped mushrooms; mix lightly but thoroughly.

Shape into loaf in 13x9x2-inch baking dish. Bake in moderate oven (350 degrees) 1 hour.

Combine catsup and corn syrup; brush on meatloaf. Bake 15 minutes more. Grnish with mushroom crowns topped with pimiento spirals. Makes 6 servings. Serve with crisscross potatoes.