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Meatloaf, Glazed (M, TNT)
Source: Adapted by me from the back of the Nabisco cracker box circa 1970
Serves: 6 to 8

2/3 cup chili sauce
1/4 cup wine vinegar
1 tsp. Worcestershire sauce
1 cup light brown sugar
3/4 tsp. prepared mustard

1-1/2 pounds ground beef
1/2 pound ground veal
1 cup cracker crumbs
1 package onion soup mix
1/4 tsp. ground black pepper
1/2 tsp. salt
2 eggs, lightly beaten
1/2 cup water

Vegetable accompaniments:
1 1-pound can whole carrots, drained
1 15-ounce can boiled onions, drained
4 potatoes, peeled, cut in chunks and brushed lightly with oil and paprika

Pre-heat oven to 350°F.

Make Glaze:
Combine 1/3 cup chili sauce with the next 4 ingredients to make a glaze. Set aside.

Make Meatloaf and Assembly:
Mix together beef and next 5 ingredients. Stir in remaining 1/3 cup chili sauce, eggs, and water. Mix well.

Form into a loaf. Place in 13"x9"x2" baking pan. Put potatoes in a separate pan on upper shelf.

Bake for 1 hour or until meat is cooked. After 30 minutes, add the carrots and onions around the meat and brush loaf and vegetables with glaze.

Poster's Notes:
This is a family favorite. It makes a great company dish for a crowd. To plate it elegantly, serve on a plank surrounded by vegetables. I only use fresh vegetables and often make mashed potatoes with which I surround the meatloaf. Can also be served cold along with a salsa. Leftovers make a great sandwich! Make one and freeze one as long as you are doing it.

This can be easily adapted for Pesach by using matzo meal instead of cracker crumbs, or by making crumbs out of matzo. Frozen vegetables can be used instead of canned but cooking time for them is less. A larger pan can be used and potatoes cooked with the meat. I don't like to soak my potatoes in beef fat, so I use a separate pan. The proportion of beef to veal can be 1/2 and 1/2 without a significant difference in taste.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A