Cape cod cranberry meatloaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Whole cranberry sauce |
| ¾ | cup | Dark brown sugar -- packed |
| 2½ | pounds | Ground chuck |
| ½ | cup | Milk |
| 1 | medium | Onion -- finely chopped |
| ¼ | cup | Ketchup |
| ½ | cup | Plain bread crumbs |
| 2 | larges | Eggs -- lightly beaten |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried marjoram |
| ¼ | teaspoon | White pepper |
| ½ | teaspoon | Dried rosemary |
| 1 | teaspoon | Salt |
| 2 | Bay leaves | |
Directions
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 1½ 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.
Recipe By : The Great American Meatloaf Contest Cookbook