–LOAF–
2 lb Hamburger 1/3 C Marinara sauce
1 Egg -(or spaghetti sauce
1 ds Nutmeg -or pizza sauce)
1/4 t Black pepper 2 Garlic cloves, minced
1/2 C Mushroom soup 2 t Seasoned salt (or use
-concentrate, canned -a mixture of salt,
1/2 C Onion, chopped -pepper, cayenne and
1/2 C Bread crumbs -celery seed)

-SAUCE-
8 oz Canned mushroom soup 1/2 C Sour cream
-concentrate (use the 1/4 C Drippings (from
-rest of the can) -baking the loaf)
3 oz Mushrooms, sliced

Preheat oven to 425 degrees F. Mix all ingredients together well, shape
into loaf and put into a pan. If you use a roasting rack instead of a bread
pan, the loaf will be less greasy and you can use some of the drippings to
make the sauce. Bake 20 minutes uncovered at 425 degrees F. Turn down the
oven to 375 degrees F. and continue baking, uncovered, for 55 more minutes.

MAKE THE SAUCE: Fry the mushrooms in the drippings and then combine the
drippings and mushrooms with the mushroom soup and sour cream. Heat this
mixture in a sauce pan. When meatloaf is done, put on a plate, cover with
sauce, slice and eat.

NOTES:

* A quick and flavorful meat loaf — This is my own adaptation of a recipe
I got many years ago from a Campbell’s soup cookbook. It usually gets rave
reviews from guests. Yield: serves 4-6.

: Difficulty: easy.
: Time: 15 minutes preparation, 1 1/2 hours cooking.
: Precision: approximate measurement OK.

: Steven A. Minneman
: Fujitsu America Inc, San Jose, Ca
: ihnp4!pesnta!fai!stevem
: “The best government is no government at all.”

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