Stuffed Meat Loaf

Edna Rath, Albemarle

1 egg or 2 egg whites
2 1/2 pounds ground chuck
salt and pepper to taste
4 cups herb seasoned stuffing (crushed)
1/2 cup canned milk
1 can cream of mushroom or cream of celery soup
1/4 cup chopped celery
1 medium onion (chopped)
1/2 cup melted margarine

Combine first three ingredients. Mix well. Form into a ball. Place on a sheet of wax paper and flatten into a rectangle. Spread with stuffing made as follows: Saute chopped celery and onion in melted margarine. Pour over 4 cups stuffing, roll up like a jelly roll and carefully transfer to 9"x13" pan, seam side down. Pour 1 can of cream of mushroom or cream of celery soup over top of meat loaf and bake at 350 degrees for about 1 1/2 hours until done.

Serves 6-8.