1 egg, beaten
3/4 c. milk
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash of pepper
2 c. soft bread crumbs
1 onion, minced
1 lb. pork shoulder, chopped
1 lb. veal shoulder, chopped
5 to 6 strips bacon

Combine first 6 ingredients. Let stand 5 minutes. Add onion and meat and mix well. Line a loaf pan, 8 x 5 x 3 inches, with bacon strips, across the width of pan. Pack meat mixture into pan. Bake in moderate oven, 350 degrees, 1 1/2 hours. Remove from oven. Invert meat loaf on baking sheet; raise oven temperature to very hot, 450 degrees. Return meat loaf to oven for about 10 minutes, to crisp bacon. Garnish with heated, canned broiled mushrooms, if desired. Makes 8 servings.

INDIVIDUAL MEAT LOAVES:

Drain 1 (No. 2) can tomatoes (use liquid in another dish). Add pulp to: Salt & pepper to taste 1 1/2 c. soft bread crumbs 1 egg, beaten 1 med. onion, minced

Mix well. Pack in greased custard cups. Bake in moderately hot oven, 375 degrees for 50 minutes or until brown. Serve with Mushroom Sauce: Blend and heat 1 can condensed mushroom soup and 1/3 cup cream. Makes 6 servings.