1 (8 oz.) pkg. med. macaroni
1 (8 oz.) can tomato sauce
1/4 c. milk
2 tbsp. pure vegetable oil
2 c. shredded Cheddar cheese
1 c. soft bread crumbs
2 eggs well beaten
1/3 c. sliced stuffed olives
2 tsp. salt

Cook and drain macaroni. Combine with other ingredients. Line 3 quart pyrex bowl with mixture making a 1 inch shell. 2 slices bread, crumbled 1/4 c. chopped onion 1/4 c. chopped green pepper 1 tsp. salt 1/4 tsp. pepper 1 (8 oz.) can tomato sauce

Combine meat loaf ingredients. Mix well. Gently pack into macaroni, pushing macaroni up sides of bowl to make a lining. Bake at 325 degrees for 1 hour. Let stand in dish for 5 to 8 minutes before unmolding. Six servings.