My Mom made food and money go a long way during WWII, and this was one of her prized recipes, claiming it tasted a little like steak-and-onions, and "....a little meat goes a long way". It was always one of my Dad's favorites, and we always figured it was a special occasion when Mom prepared it! Sides of mashed potatoes and green beans are a must!

(UPDATED AGAIN 2/4/12---see below *)
Serves: 4

1/2 cup whole grain cereal or cornflakes
1/2 cup skim or 2% milk (or enough to cover cereal)
1 pound extra lean ground beef
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon coarse-ground black pepper
Extra virgina olive oil

Place cereal flakes into a large measuring cup and add the milk. Let stand until all milk is absorbed, stirring occasionally (mixture should be mushy but not runny), about 30 minutes.

Preheat oven to 350 degrees F. Line a baking sheet with foil (preferably "Release").

In a mixing bowl, combine remaining ingrerdients except the olive oil, and add the reserved cereal mixture. Mix well with your hands. If time permits chill the mixture for about 1 hour to allow flavors to blend.

Turn mixture out onto prepared baking sheet and shape into round pattie about 2 inches thick and drizzle olive oil over the top and rub it into the meat.

Bake 45 minutes or until browned and cooked through and reaches 160 degrees F. on an instant read thermometer. Cover with foil and let sit about 10 minutes before serving.

* UPDATES: I changed my Mom;'s cornflakes to Total, Special K or bran flakes cereal; extra lean 93/7 ground beef replaced the old fatty 80/20 hamburger; Worcestershire sauce added for flavor; Her application of Crisco shortening to both surfaces of the pattie changed to just a little drizzle of olive oil on the top.

Nutrition analysis per 4-oz. serving 240 calories Sugars 3 g; Total Carbohydrates 11 g; Fat 12 g; Sodium 540 mg; Cholesterol 70 mg; Protein 31 g; Fiber 2 g; Potassium 270 mg

Copyright 2012 Carol Stevens, Shaboom's Kitchen, All Rights Reserved