Cape Cod Cranberry Meatloaf

* Exported from MasterCook II *

Cape Cod Cranberry Meatloaf

Recipe By : The Great American Meatloaf Contest Cookbook
Serving Size : 6 Preparation Time :1:30
Categories : Beef Meatloaf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup whole cranberry sauce
3/4 cup dark brown sugar -- packed
2 1/2 pounds ground chuck
1/2 cup milk
1 medium onion -- finely chopped
1/4 cup ketchup
1/2 cup plain bread crumbs
2 large eggs -- lightly beaten
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon white pepper
1/2 teaspoon dried rosemary
1 teaspoon salt
2 bay leaves

Preheat the oven to 350 degrees. Lightly oil a 9 x 5 x 3-inch loaf
pan. In a small bowl, combine the cranberry sauce and brown sugar.
(NOTE: sometimes I add a few tablespoons of chili sauce for an extra
kick) Place the cranberry sauce mixture in the bottom of the prepared
loaf pan. In a large bowl, combine the remaining ingredients except
the bay leaves and mix well. Set the meat loaf mixture in the pan on
top of the sauce. Top the loaf with the bay leaves and bake for 1 1/2
hours or until done. Allow the loaf to cool for 20 minutes. Remove
the bay leaves. Very carefully turn the loaf onto a serving plate so
that the sauce side is up. Drizzle the pan juices over the loaf.
NOTE: The original recipe called for 1 pound ground beef, 1/2 pound
ground pork and 1 pound ground veal. Salli Schwartz Publisher of Aunt
Salli's cyber kitchen Subscribe honn@icanect.net Copied by Vella
Kendall to Tom Shunick's files 11/96.

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