1/2 c. water
1 sm. head cabbage, cored & quartered
1 1/2 lbs. lean beef
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground nutmeg
1 c. bread crumbs
1/2 c. canned beef broth or beef bouillon
1 tbsp. parsley flakes
1 tbsp. onion flakes
1 c. (8 oz.) tomato sauce
1 tbsp. sugar
1 tsp. Worcestershire sauce

1. Preheat oven to 375 degrees.

2. In a medium saucepan, bring water to a boil and add cabbage. Cover and cook 10 minutes.

3. Mix together ground beef, salt, pepper, nutmeg, bread crumbs, broth or bouillon, parsley flakes and onion flakes in a medium bowl. Place meat mixture in alternate layers with cabbage in a lightly greased 9"x5"x3" loaf pan, beginning and ending with meat mixture.

4. In a small bowl, combine tomato sauce, sugar and Worcestershire sauce. Pour over meat loaf. Bake 1 hour or until well done. Cool 10 minutes on wire rack. Wrap while warm in aluminum foil and pack for lunch. Makes 6 to 8 servings.