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Cape Cod Cranberry Meatloaf

1/4 c whole cranberry sauce
3/4 c dark brown sugar, packed
2 tablespoons chili sauce (optional)

2 1/2 lb ground chuck
1/2 c milk
1 onion, finely chopped
1/4 c ketchup
1/2 c plain bread crumbs
2 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.

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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