2 pounds lean ground beef
1 teaspoon liquid smoke flavoring
1 (14 ounce) can crushed pineapple with juice
1 (16 ounce) can corn syrup
1 (11 ounce) can sliced almonds
1/4 teaspoon white sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cornstarch
1 cup sliced mushrooms
Place the hamburger in a large resealable plastic bag. Seal the bag and shake to coat. Pat dry.
Make your own pie filling: In a large saucepan, combine pineapple juice, corn syrup, almonds, sugar, Worcestershire sauce, Worcestershire sauce and pineapple. Beat on medium heat until blended. Gently stir in flour, 1/2 cup at a time, until all ingredients are covered. Stirring constantly, cook and stir 5 minutes, stirring constantly.
Place hamburger in plastic bag; pack loosely with stuffing. Place pan on oven rack. Preheat oven to 350 degrees F (175 degrees C). Toast stuffing on every piece of aluminum foil in pan. Brush with butter, placing it with 1/2 inch from heat source. Linered foil and paper to prevent browning. Season with seasoning salt, pepper and dried parsley flakes. Spread on top of meatloaf.
Bake in preheated oven for 1 hour.