Instructions: In a small saucepan cook mushrooms and onion in hot margarine over about 5 minutes or until vegetables are tender. Stir in parsley. Cool slightly. In a medium bowl combine egg, rolled oats, milk, salt and pepper.

Add ground beef; mix well. Place on waxed paper and flatten to a 12x8-inch rectangle. Spoon mushroom mixture evenly over meat. Starting from a short, roll-up; pinch seam and ends together to seal. For sauce, in a small bowl stir together catsup and mustard.

Fold a 24x18-inch piece of heavy foil in half crosswise. Trim into a 12-inch square. Cut several slits in the foil. Place meat on foil. Step 4: For a gas grill preheat 10-15 minutes. Reduce heat to medium-low on one burner and turn off the other burner. Place aluminum drip pan over briquettes. Place foil with meat loaf over drip pan, cover and grill for 50-60 minutes or until meat is no longer pink, brushing with sauce during the last 5 minutes of grilling.

Remove meat loaf from grill. Cover with foil; let stand for 15 minutes before slicing.

Makes 6 servings.

Prep: 25 minutes
Grill: 50 minutes
Stand 15 minutes

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