Macaroni Layers:

1 (8 oz.) pkg. elbow macaroni
2 tbsp. butter
2 tbsp. flour
1 tsp. salt (optional)
1/4 tsp. pepper
1 egg
2 c. milk
1/2 c. grated Parmesan cheese

Meat Layer:

1 1/2 lb. ground beef
1 egg
1 can condensed tomato soup
1 tsp. salt (optional)
1/4 tsp. pepper

Sauce:

1 (8 oz.) can tomato sauce
1 tsp. sugar
1 tsp. basil

Grease a loaf pan, 9 x 5 x 3; line bottom and ends with a double-thick strip of foil, leaving a 1-inch overhang. Grease foil.

Make Macaroni Layers: Cook macaroni, following label directions; drain. Return to kettle. Stir in butter; sprinkle flour, salt and pepper over. Toss to mix well. Beat egg; stir in milk. Pour over macaroni mixture. Cook, stirring constantly, over medium heat until thickened; remove from heat. Stir in Parmesan cheese.

Make Meat Layer: Sauté onion until soft; add ground beef and brown, breaking meat up with fork as it cooks. Beat egg; stir in 1/2 can of the tomato soup, salt and pepper. Stir into cooked meat mix. Spoon half of macaroni mixture in an even layer in prepared pan; top with all of the meat mixture, then remaining macaroni mixture.

Bake in moderate 350°F oven 1 hour, until firm and brown on top.

Make Sauce: While loaf bakes, heat tomato sauce with remaining 1/2 can of tomato soup, sugar and basil to boiling; simmer 2 to 3 minutes to blend flavors. Cool loaf in pan 10 minutes; loosen from sides with knife, then lift up ends of foil and set loaf on a heated serving platter, if you wish. Slide out foil. Frame platter and top loaf with steamed green and red pepper rings, if you wish. Slice loaf; serve sauce separately to spoon over loaf.