1 1/2 lb. hamburger
1 1/4 c. milk
1 small onion chopped (about 1/4 c.)
1 1/2 tsp. salt
1 clove garlic (crushed)
1/4 tsp. ground sage
1 c. dry or soft bread or cracker crumbs
1 egg
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
mushroom gravy

Mix all ingredients except mushroom gravy. Spread in ungreased loaf pan 9 x 5 x 3. Cook uncovered in 350 degree oven until done about 1 1/2 hours. Serve with mushroom gravy. 6 servings.

MUSHROOM GRAVY:

1 can (4 oz.) mushroom stems and pieces drained (save liquid)
2 tbsp. flour
1 beef bouillon cube
2 tbsp. vegetable oil
4 drops bottled brown sauce

Cook mushrooms and flour in oil over low heat stirring constantly, until mixture is bubbly. Remove from heat, add enough water to mushroom liquid to measure one cup. Stir into mushroom mixture, add bouillon cube, heat to boiling. Boil and stir 1 minute in Bouifret Sauce.