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Red-Top Meat Loaf Pie

2/3 cup chili sauce
1 egg
1/2 cup dry bread crumbs
1/2 cup onion; finely chopped
1/3 cup milk
1 stalk celery; finely chopped
1 clove garlic; minced
2 tablespoons fresh parsley; chopped
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 tablespoon salt
1/2 teaspoon pepper
1 1/2 lb lean ground beef

Reserve 1/2 cup of the chili sauce. In large bowl, beat egg lightly;
add remaining chili sauce, bread crumbs, onion, milk, celery,
garlic, parsley, mustard, Worcestershire sauce, salt and pepper.
Mix in beef. Transfer to ungreased 9-inch pie plate. Bake in 350
F oven for about 55 minutes or until no longer pink inside. Spread
reserved chili sauce evenly over top. Bake for 10 minutes or
until sauce is heated through. Drain off fat. Run knife around
edge of meat loaf; using spatula, slide onto plate.

Yield: 6 servings

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