2 lbs. ground pork, beef, veal or lamb
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped red pepper
1 tbsp. oil
2 tbsp. snipped parsley
1 1/2 tsp.salt
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/2 c. crushed cornflakes
1 egg, beaten
1/4 tsp. salt

Cook onion, green and red peppers in oil in frying pan 3 minutes or until tender-crisp. Cool. Sprinkle parsley, basil, 1 1/2 teaspoons salt and oregano over ground meat. Add egg and cornflakes, mixing in half. Pat out 1/2 mixture on waxed paper into a 5 x 8 1/2 inch rectangle. Place vegetables lengthwise in 2 inch strip down center of meat; sprinkle with 1/4 teaspoon salt.

Pat remaining meat on waxed paper into rectangle. Place on top of first layer. Remove waxed paper. Seal edges and shape into loaf. Invert loaf onto rack roasting pan; remove waxed paper. Bake at 350 degrees for 1 1/2 hours to well done. Makes 8 servings.