Serve this with baked potatoes and green vegetables for a "best ever" family dinner.

FILLING:

1 1/4 c. beef stock
1/3 c. brown rice, raw
1/4 c. onion, chopped
1/4 c. celery, chopped
2 tbsp. parsley, minced
2 tbsp. wheat germ
1 egg white
1/2 tsp. sage

MEATLOAF:

1/2 lb. lean ground beef
2 egg whites
1/2 c. skim milk
1/4 c. dried whole wheat bread crumbs
2 tbsp. wheat germ
1 c. rolled oats
1/4 c. onion, chopped
1/2 tsp. thyme
1/2 c. tomato sauce

1. Make filling by placing beef stock and raw brown rice in a small saucepan. Bring it to a boil, reduce heat, cover and simmer for 30 minutes or until liquid has been absorbed.

2. Saute onion and celery and add to rice mixture. Add parsley, wheat germ, egg white and sage. Mix well and set aside.

3. Make meatloaf by combining lean hamburger, egg whites, milk, bread crumbs, wheat germ, rolled oats, chopped onions and seasonings. Mix well.

4. Pat half of the meatloaf mixture into a 9x5x3 inch loaf pan. Spread filing mixture evenly over the top. Cover with remaining meatloaf mixture. Then pour tomato sauce over the top and spread evenly.

5. Bake at 350 degrees for 50 minutes. Serve. Serves 8.