2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried onion flakes
1 teaspoon salt
1/2 cup all-purpose flour
1/2 teaspoon mustard
1 egg, lightly beaten
1 teaspoon onion powder
1/3 cup water
1/2 cup water
1 teaspoon ground nutmeg
1 1/2 teaspoons garlic powder
1 1/2 tablespoons salt
1 1/2 tablespoons molasses
2 tablespoons butter
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place a sheet of waxed paper between sheets of waxed paper in a mold pot. Gently mold the beef scraps into loin; rub the beef scraps with the egg and onion powder together. Cover loosely with aluminum foil and steam in a preheated oven for 45 minutes to 1 hour, squeezing meat during this time.
Meanwhile, in a medium saucepan, bring water to a rolling boil and add flour and pepper flakes; stir vigorously to make a roux. Add sufficient water to cover and simmer over high heat for 2 minutes. Add 2 1/2 tablespoons water to cover beef; reduce heat to low and simmer for 15 minutes. Meanwhile, mix together cheese and bread crumbs. Remove bread from oat mixture and mix with liquid mixture. Pour into loaf pan and bake in preheated oven for 45 minutes, or until top of loaf is golden brown. Cook on top of foil, basting every 15 minutes with water from pan.
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