Granny'S Egg-Cellent Meat Loaf

• 1 lb. ground beef
• 1 lb. ground veal
• 1 lb. ground pork
• 2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 1/4 c. low-fat milk
• 1 1/2 c. diced Spanish onions
• 1/2 c. chopped celery
• 1/4 c. egg substitute
• 1/2 c. chopped fresh parsley
• 1/2 c. wheat germ
• 2 tsp. Mrs. Dash seasoning mix
• 2/3 c. ketchup
• 1 c. oats (plus fiber) or multi-grain cereal
• 1 hard-boiled egg
• 1/3 c. ketchup (topping)

1. Heat oven to 350u0b0.
2. Lightly oil a 12-inch square baking dish with cover.
3. In a large bowl, combine the beef, veal and pork.
4. Mix thoroughly.
5. Add the remaining ingredients to the meat mixture, except the hard-boiled egg.
6. Completely cover the egg with the meat mixture.
7. Bake for 1 1/4 hours with the cover on.
8. Remove the cover.
9. Pour the ketchup over the meat loaf and bake, uncovered, for an additional 15 minutes or until done.
10. Let the loaf sit for 10 minutes before slicing.
11. Makes 8 servings.

ground beef, ground veal, ground pork, dry mustard, garlic powder, lowfat milk, spanish onions, celery, egg substitute, parsley, germ, seasoning mix, ketchup, oats, egg, ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201509 (may not work)