1 egg
2 tsp. monosodium glutamate
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried leaf basil
1/2 tsp. dried leaf thyme
1/4 c. catsup
2 tsp. prepared mustard
1 1/2 c. soft bread crumbs
2 beef bouillon cubes
1 c. boiling water
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. shredded Cheddar or Swiss cheese
2 lb. ground beef chuck

Beat egg slightly; add monosodium glutamate, salt, pepper, basil, thyme, catsup, mustard and bread crumbs. Dissolve bouillon cubes in boiling water, add to bowl and mix well until all ingredients are well blended. Mix in celery, onion and cheese.

Break up ground beef and add to bowl; mix lightly but thoroughly with a fork. Press meat mixture into 9 x 5 x 3 inch pan. Bake uncovered in a moderate (375 degrees) oven one hour to one hour ten minutes. Serves 8.