Mix ingredients thoroughly. Press into a 9- by 5- by 3-inch loafpan or shape into loaf.
Bake uncovered at 350° F. (moderate oven) about 1½ hours. Remove from oven and drain off excess fat.
Menu suggestion
Serve with green bean-mushroom casserole, baked potatoes, celery sticks and olives, and orange sherbet.
Stuffed green peppers
6 servings
3 large green peppers
2 teaspoons salt
Boiling water
1 pound ground beef
1½ cups cooked rice
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
¼ cup chili sauce
2 teaspoons salt
¼ teaspoon pepper
1 egg
2 tablespoons shredded Cheddar cheese
Halve peppers lengthwise; remove stems, seeds, and membranes. Add 2 teaspoons salt to enough boiling water to cover peppers; boil peppers 5 minutes. Drain.
Combine other ingredients except cheese; mix well. Fill pepper halves with this mixture and place in ½ inch of hot water in a baking pan.
Bake uncovered at 350° F. (moderate oven) 45 to 55 minutes. Sprinkle cheese over peppers and bake 5 minutes longer, or just until cheese melts.