While some folks may regard meatloaf with as much disdain as others faced with the gift of a fruitcake, for those of you who enjoy ground beef as a way to add some variety to your dinner options, this recipe has a reliable track record.

ROAST MEAT LOAF

Meat-loaf mixture:  (preheat oven to 350° F.)

3 eggs                                                        1½  pounds ground beef

1½  teaspoon salt                                         ¼  pound ground pork

¼ teaspoon pepper                                      ¼  pound ground veal

¼  teaspoon dried thyme leaves                   2 tablespoons finely chopped onion

¼  teaspoon nutmeg                                    2 tablespoons chopped parsley

Pinch cloves                                                2 tablespoons chopped celery leaves

¼ cup milk                                                  2 tablespoons pepper flakes

¼ cup sour cream                                        1 teaspoon chopped chives

1 cup soft white-bread crumbs                     ¼  teaspoon finely chopped garlic

6 slices bacon for top of meatloaf

1.       In large bowl, beat eggs with salt, pepper, thyme, nutmeg, and cloves until well mixed.  Stir in milk, sour cream, and bread crumbs.  Let stand for five minutes. 

2.       Add beef, pork, veal, onion, parsley, celery leaves, pepper flakes, chives, and garlic; mix lightly until well blended.

3.       Put in loaf pan.  (This recipe makes enough for one regular pan.)  Place bacon strips over top.  Bake for 45 minutes.  Pour off any fat around edge of loaf, brush on meat-loaf glaze (see below).

4.       Bake 30 minutes longer,*  brushing several times with glaze.

Meat-loaf glaze:

½  cup Heinz chili sauce (=1/2 bottle)

2 tablespoons light brown sugar

¼  teaspoon dry mustard

  In a small bowl, combine chili sauce, brown sugar, and dry mustard; mix well.  Use some to glaze the top and sides of meatloaf.

.*(Sometimes, we BBQ it for the final 30 minutes.  After initial baking period of forty-five minutes, remove from oven, take from pan and put in aluminum foil.  Put on BBQ and follow regular directions for glazing with chili-sauce mixture.)

Yield:  Makes 6 to 8 servings

This recipe has been kitchen tested.