Lincoln Fire Loaf  
Recipe by: Tim Linke Local 644 Lincoln, NE      

4 pounds of Lean Ground Beef
1/2 dozen eggs
1 large can tomato sauce
1 or 2 cans of mushroom stems and pieces
1 large onion
1 green pepper
Box of Keebler Club Crackers
Cajun Seasoning
Seasoned Salt (Lawry's is best)
Brown Sugar
Ketchup
Mustard
Worcestershire Sauce

Beat the six eggs and mix them with the tomato sauce in a bowl. Cut up the onion, peppers, and add the cans of mushrooms to the mix. Take 3/4 of the box of crackers and crush them with a rolling pin into a very - very fine mix. Put these with the eggs and stuff. Add as much Lawry's
salt and Cajun Seasoning as you can handle. Then, in large bowl, mix all the ingredients with some meat and knead it all together in one mixture with your hands. Try to mix everything evenly. Place the meat mixture in a 9 x 13 pan, and cover with aluminum foil. Preheat the oven to 350 and put 'er in! Bake for 1 1/2 to 1 3/4 hours. While baking, mix together 1 part brown sugar to 1 part mustard and 1 part ketchup with about a tablespoon of Worcestershire Sauce. Mix it together (tweak
it to however you want it to look and taste.) After the loaf has baked for about an hour and a half, take it out, cut it into equal "squares," and place it on a baking sheet. Drizzle plenty of your Brown Sugar Sauce over each piece, and place it back in the oven for another 15 or 20 minutes (or until you get the desired "crust.") Serves 8 firefighters for about two good meals.
Serve with corn and my Heart Attack Potatoes.