Roast Meat Loaf

• 2 eggs
• 1 c. milk
• 3/4 c. raw quick oats
• 1 Tbsp. salt
• 1 tsp. monosodium glutamate (m.s.g.)
• 1/2 tsp. dried savory leaves
• 1/4 tsp. pepper
• 1 Tbsp. chopped parsley
• 1 Tbsp. butter
• 1/2 c. onion, coarsely chopped
• 2 1/2 lb. ground chuck

1. In large bowl, beat eggs slightly with a fork.
2. Stir in milk, oats, salt, m.s.g., savory leaves, pepper and parsley; set aside. In hot skillet, saute onion in butter until tender, about 5 minutes.
3. Add to egg mixture, along with ground chuck.
4. Mix well until combined.
5. Line a 9 x 5 x 3-inch loaf pan with waxed paper. Turn meat mixture into pan, packing down well.
6. Refrigerate, covered, at least 2 hours.
7. Preheat oven to 350u0b0.
8. Carefully turn out into shallow baking pan, keeping original shape.
9. Bake for 30 minutes.
10. Meanwhile, make glaze.

eggs, milk, oats, salt, glutamate, savory leaves, pepper, parsley, butter, onion, ground chuck

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918403 (may not work)