Burgundy Mushroom Meat Loaf

• 3/4 c. tomato ketchup
• 1/4 c. dry red wine
• 1 (8 oz.) can mushroom stems and pieces, drained
• 2 lb. ground chuck
• 1 c. regular oats (uncooked)
• 1 egg, slightly beaten
• 1 tsp. dry mustard
• 3/4 tsp. garlic salt
• 1/4 tsp. coarsely ground black pepper
• all natural butter flavor cooking spray

1. Combine ketchup and red wine.
2. Set aside.
3. Reserve 2 tablespoons mushrooms; set aside.
4. Finely chop remaining mushrooms; set aside.
5. Combine chuck, oats, chopped mushrooms, 1/4 cup ketchup mixture, egg, mustard, garlic salt and pepper.
6. Shape mixture into a 9 x 5-inch loaf.
7. Place in a 9 x 5-inch loaf pan coated with cooking spray.
8. Pour remaining ketchup mixture over chuck.
9. Bake, uncovered, at 375u0b0 for 65 minutes.
10. Top with reserved mushrooms. Continue to bake an additional 15 minutes.
11. Let stand 5 minutes before slicing.
12. Yield:
13. 8 servings.

tomato ketchup, red wine, mushroom stems, ground chuck, regular oats, egg, dry mustard, garlic salt, ground black pepper, natural butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98239 (may not work)