-By December 2010 Member Spotlight Holli Yu

Makes 12 portions


  • 4 each eggs
  • 12oz milk
  • 1 cup fine dry breadcrumbs
  • 4oz onion, minced
  • 1 1/2oz minced garlic
  • ½ bunch fresh parsley, chopped
  • 2 1/2 teaspoons  salt
  • Cracked black pepper, to taste
  • 1 teaspoons ground sage
  • 3 pounds ground beef
  • 4oz tomato ketchup
  • 2oz brown sugar
  • 2 teaspoons dry mustard


  1. In a bow, combine the eggs and milk.
  2. Stir in the bread crumbs, onion, garlic, parsley, salt, pepper and sage.
  3. Add the ground beef mixture and mix well.
  4. Place meat mixture into loaf pans (if available ).
  5. Place in preheated 325 F oven, uncovered for 35-40 minutes or until internal temperature reaches 165 F.
  6. Combine ketchup, brown sugar and dry mustard. Mix well.
  7. Discard excess fat from loaf pan.
  8. Top meat mixture with an even coating of the ketchup mixture.
  9. Return to oven for an additional 10 minutes.
  10. Allow to set before slicing into portions. Transfer to warmer. Serve hot with mushroom gravy.

Mushroom Gravy Sauce


  • 1/4 oz butter
  • 1/4 oz shallots, minced
  • 1/8 oz minced garlic
  • 1/8 pound sliced mushroom
  • 1 oz red wine
  • Salt and white pepper to taste


  1. In a saucepan, melt butter, add shallots and garlic. Saute until transparent, about 3-4 minutes.
  2. Add mushroom and cook over high heat until tender.
  3. Add the wine and reduce until almost dry.
  4. Add salt and pepper.
  5. Taste. Adjust seasonings if necessary. Transfer to warmer. Serve warm.


Chopped parsley.