2 cans (3 ounces each) mushrooms
1/2 c. minced onion
1 c. butter
4 c. soft bread crumbs
1/2 tsp. powdered thyme
2 1/2 lbs. ground chuck
2 eggs, slightly beaten
1 1/2 tsp. salt
1/8 tsp. pepper
1/3 c. catsup
1/3 c. mushroom broth
1/4 c. minced parsley

Drain mushrooms, reserving broth. Saute mushrooms and onion in butter until onion is transparent. Combine with fresh, soft bread crumbs, thyme and parsley. Lightly mix together the ground chuck, eggs, salt and pepper, catsup and mushroom broth.

Pack half of the meat mixture into a 9x5 1/2 inch loaf pan. Pack stuffing on top, then remainder of meat mixture. Bake in 375 degree oven for one hour and 15 minutes. Then let stand for 15 minutes before serving. Drain juices and turn out onto serving platter.