Hearty Mushroom Loaf
- 1 can (4 ounces) mushroom stems and pieces
- 1/4 to 1/3 cup milk
- 1 egg, beaten
- 1-1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground mustard
- Dash pepper
- 1-1/2 pounds lean ground beef
- 1-1/2 cups soft bread crumbs
- 2 tablespoons ketchup
- 1 tablespoon corn syrup
- Drain mushrooms, reserving liquid; set mushrooms aside. Add enough milk to mushroom liquid to measure 1/2 cup. In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms. Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well. Shape into a loaf in a greased 13x9-in. baking dish. Bake, uncovered, at 350u0b0 for 1 hour; drain. Combine ketchup and corn syrup; spoon over loaf. Bake 15 minutes longer or until meat is no longer pink and a thermometer reads 160u0b0.
mushroom stems, milk, egg, worcestershire sauce, salt, ground mustard, pepper, lean ground beef, bread crumbs, ketchup, corn syrup
Taken from www.tasteofhome.com/recipes/hearty-mushroom-loaf/ (may not work)