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 :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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