*  Exported from  MasterCook II  *
 
                        Cape Cod Cranberry Meatloaf
 
 Recipe By     : The Great American Meatloaf Contest Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  c             whole cranberry sauce
      3/4  c             dark brown sugar -- packed
    2 1/2  lb            ground chuck
      1/2  c             milk
    1      med           onion -- finely chopped
      1/4  c             ketchup
      1/2  c             plain bread crumbs
    2      lg            eggs -- lightly beaten
      1/2  tsp           dried thyme
      1/2  tsp           dried marjoram
      1/4  tsp           white pepper
      1/2  tsp           dried rosemary
    1      tsp           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 meatloaf 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.
 
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 NOTES : 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 CyberKitchen
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