3 oz. chopped mushrooms
1 slightly beaten egg
1 1/2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
dash of pepper
1 1/2 c. soft bread crumbs (herb stuffing mix)
2 tbsp. ketchup
1 tbsp. corn syrup
1 1/2 lb. hamburg

Drain chopped mushrooms and mix mushroom juice with milk to make 1/2 cup liquid. Combine in mixing bowl: egg, Worcestershire, seasoning, liquid and bread. Let stand 5 minutes. Stir in meat and mushrooms. Press into loaf pan or shape into loaf and place in Pyrex dish.

Bake at 350°F for 1 hour.

Mix ketchup and corn syrup for topping and bake 5 minutes more. Garnish with mushrooms and pimento.