1 beaten egg
2/3 c. soft bread crumbs
1/2 c. grated Parmesan cheese
1/3 c. finely chopped onion
2 tbsp. snipped parsley
1/4 tsp. salt
1/8 tsp. garlic powder
1 lb. ground beef
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushroom stems and pieces, drained
3/4 tsp. dried oregano, crushed
1/2 tsp. fennel seed
1 c. shredded Mozzarella cheese

To make meat cups combine egg, bread crumbs, Parmesan cheese, onion, parsley, salt, garlic powder and dash of pepper. Add ground beef; mix well. On 4 squares or waxed paper pat meat into 4 (5 inch) rounds. Shape each over an inverted 6 ounce custard cup; refrigerate meat for 1 hour.

Bake meat cups, uncovered, in 375 degree oven for about 25 minutes. Allow meat cups, to stand about 10 minutes; carefully remove custard cups. Invert and arrange on baking sheet.

Meanwhile, for sauce combine tomato sauce, mushrooms, oregano, fennel seed and 1/4 teaspoon salt. Simmer, uncovered, about 5 minutes, stirring occasionally. Spoon about 1/3 of the sauce into each meat cup; sprinkle with cheese.

Broil 4 inches from heat about 2 minutes or until cheese is melted and lightly browned. Makes 4 servings.