Meat Loaf In The Round
|Beef bouillon cubes||2|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Ground sage||1⁄2 Teaspoon|
|Ground beef||1 Pound|
|Canned sliced mushrooms||3 Ounce (1 can)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Dissolve bouillon in the water; combine 1/4 cup with egg, bread crumbs, onion, sage, salt, and pepper.
Add ground beef; mix well.
In 8-inch skillet shape mixture into circle slightly smaller than diameter of skillet.
With handle of wooden spoon, make indentations in the meat to make 4 wedge-shaped pieces.
Rub surface of meat with Kitchen Bouquet.
Pour 1/2 cup of remaining bouillon around meat loaf; add mushrooms.
Cook, covered, over low heat 25 to 30 minutes.
Transfer meat loaf to warm serving platter.
Combine cornstarch and remaining bouillon; stir into pan juices.
Cook and stir over low heat till thickened and bubbly.
Stir in sour cream; heat through (do not boil).