|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Pound, sliced (Leave 7 Whole)|
|Lemon juice||1 Teaspoon|
|Onion||1 Medium, minced|
|Soft bread crumbs||4 Cup (64 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Ground beef/2 pound beef and 1 pound lean pork||3 Pound|
|Milk||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 1⁄2 Teaspoon|
|Minced onion||4 Tablespoon|
Early in the day: for stuffing, saute, in butter, all but 7 mushrooms, the lemon juice and onion for 3 minutes.
Toss in the bread crumbs, then the seasonings.
Beat eggs lightly with fork, mix in meat to which has been added some chopped onion if desired, then add balance of ingredients.
Pack half of meat mixture into a 10 x 5 x 3 greased loaf pan.
Pack stuffing on top and cover with remaining meat, bringing it well down over stuffing.
Make a small dent along top of meat loaf and fill with ketchup.
Place reserved mushrooms on top.
Refrigerate till needed.
About 1 1/2 hours before serving, heat oven to 400°, and bake loaf for 1 hour and 10 minutes.