Meatloaf

From Joanne Becker.  The Beckers were astronomy graduate students when my dad was at the University of Maryland.  I've never seen another recipe like this - both the wheat germ and the horseradish seem to be unique.  Leftovers make great sandwiches, sauced with either A-1 or barbecue sauce.

Meatloaf

serves 6

Cover the top of a small broiler pan with foil.  Cut drainage holes in the foil that go through to the broiler pan’s own perforations.

Whisk together in bowl:

2 eggs

1/3 c. milk

1/2 c. wheat germ

1 bunch green onions, finely diced

1 1/2 tsp. Lawry’s seasoned salt

1/8 tsp. pepper

2 tsp. Worcestershire

1 tsp. prepared horseradish (not the creamed kind)

Add and mix with hands:

1 1/2 lb. ground beef (~10% fat)

Shape into a loaf.  Bake at 350 for 1 hour.

Recommended product:
Horseradish brands vary wildly in intensity.  Silver Springs is fairly wimpy; my mother recommends one called Good-n-Hot.