5 slices American cheese
1 egg beaten
1/4 cup tomato or vegeatable juice (do not use ketchup!)
1 cup quick-cooking rolled oats
1/2 cup finely chopped onions
1 tablespoon Worcestershire sauce
1 1/2 teaspoons instant low-sodium beef boullion granules
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/2 pounds leam ground beef
snipped fresh parsley
Preheat oven to 350. Cut each of 3 slices of cheese into 4 strips and set aside. In a large bowl compbine egg and tomato juice; stir in rolled oats, onions, Worcestershire sauce, beef boullion granules, garlic powder, and pepper. Add ground meat; mix well.
In a shallow baking dish shape half of the meat mixture into an 8x4inch loaf. Make a 1/2-inch indentation dow the center. Arrange cheese strips in indentation. Shape remaining meat mixture on top, pinching edges to seal.
Dake about 1 hour or until internal temperature registers 160. Cut remaining cheese slices diagonally and place on top of meat loaf. Bake about 3 more minutes for cheese to melt. Garnish with chopped tomato and parsley.
Makes 6 servings.
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