Ripe Olive Birthday Loaf
|Lean ground beef||1 1⁄2 Pound|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Instant minced onion||2 Tablespoon|
|Marjoram||1⁄2 Teaspoon, crumbled|
|Salt||1 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Milk||1 Cup (16 tbs)|
|Canned pitted california ripe olives||1 2⁄3 Cup (26.67 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Instant mashed potatoes||2 Cup (32 tbs)|
|Onion salt||1⁄2 Teaspoon|
Preheat oven to 350 degrees.
Mix the beef, bread crumbs, onion, marjoram, salt and pepper together.
Combine the egg and 2/3 cup milk and mix with the beef mixture thoroughly.
Shape into a 9 x 12-inch rectangle on sheet of waxed paper.
Drain the olives thoroughly and arrange 4 rows of olives, end to end, across the 12-inch width of beef mixture, starting about 1 inch from edge.
Sprinkle with parsley.
Roll up, shaping into 9-inch loaf.
Place on shallow baking pan.
Bake for 45 minutes.
Prepare instant potatoes according to package directions, then add the butter and onion salt.
Beat the egg yolks until foamy, then add 1/4 cup milk and stir into the potatoes.
Remove meat loaf from oven and frost with mashed potatoes.
Return to oven and bake for 10 minutes longer.
Brown top lightly under broiler, if desired.
Garnish with ripe olives.