Dragon Meat Loaf

This recipe is pretty similar to some country meat loaves BUT for the fact it has one secret ingredient...and that is DRAGON MEAT, GROUND.  I am not allowed to tell the location of my supplier but it is in a cave near Lake Erie...where all the best DRAGON meats are kept.  However, I will say I just learned of a new place past Oberlin that will supply me with some should my current place ever close down.

The amount of the various ingredients vary according to the sizes needed (as in how many are coming to eat....if it's Henry/Oskar/Simon rely on 2 pounds.

2 pounds DRAGON meat, ground

2 eggs

2 envelops of Lipton Beefy Onion Soup mix

a handful of oats, quick is fine

a good squirt of catsup.

Combine together but do not overmix.  Ground DRAGON meat doesn't like to be squished too much.  Place in a loaf pan.  Bake at 375 degrees for  approx 1 hour (could be less depending on your personal oven).

10 minutes before it's done, mix in a bowl:  catsup, a squire of mustard, and brown sugar.  Drain off any fat that may be in the loaf pan and add the catsup mixtures. Continue to bake til done and remove from oven.

EAT AND ENJOY

For the record I received this recipe in the mid 1970s from my dear friend, Debbie Lamvermeyer.  She had her own supplier of Dragon Meat, too. That's where I learned this from.