3/4 lb. med. fresh mushrooms
1 1/2 lbs. ground lean beef
3/4 c. soft bread crumbs
1/2 c. minced onion
2/3 c. catsup
2 eggs, lightly beaten
2 tsp. salt
1/4 tsp. black pepper
1/4 c. pineapple preserves
2 tsp. Worcestershire
1 tbsp. butter

Rinse, pat dry, and trim mushroom stems. Set aside 10 whole mushrooms for later use. Finely chop remaining mushrooms; put in large bowl. Add beef, bread crumbs, onion, 1/3 cup catsup, eggs, salt and pepper; mix lightly.

Pat half of meat mixture into 9x4-inch rectangle on jelly roll or shallow baking pan. Make slight indentation lengthwise down center of meat; put 5 of the reserved whole mushrooms in well, stem ends down. Cover with remaining meat mixture. Pat gently into shape. Bake at 350 degrees about 1 hour.

Meanwhile, heat remaining 1/3 cup catsup, pineapple preserves, and Worcestershire; keep warm. Slice remaining mushrooms and saute in butter. Transfer meat loaf to serving platter. Spoon sauce over loaf; garnish with sauteed mushrooms.