4 lb. lean hamburger
1/4 c. molasses
1/4 c. vinegar
1 c. tomato juice or ketchup
2 eggs, beaten
2 c. rolled oats
1 c. fine chopped onion
4 tsp. salt
1 tsp. Italian seasoning
1/4 tsp. nutmeg
1/4 tsp. celery seed

Combine mustard, molasses and vinegar in large bowl; reserve 1 1/2 tablespoons for glaze. Add remaining ingredients to mustard mixture; mix well. Using a heaped 1/2 cup measure, make small meat loaves from 1/2 of the mixture.

Shape the other half into meat balls. Bake meat balls at 400 degrees. On lightly greased baking sheets (rimmed 11 x 15 inch) about 20 minutes. Bake meat loaves (after glazing with mustard mixture) 40 minutes at 375 degrees.

Package in meal sized freezer bags and use as base for fast microwaved meals or for sandwiches, or just serve hot to hungry people. Serves 20 or more.

As a farm wife, who worked in town for 34 years, I practiced quantity cooking and short cuts. This is my favorite ground meat recipe.