Recipe - Applesauced Meat Loaf

1 pound Lean Ground Beef
1 pound Ground Pork
One half cup Dry Bread Crumbs
Three fourths cup Minced Onions
1 tablespoon Minced Garlic
2 lg Eggs
One half cup Cold Milk
One half cup Ketchup
1 One half teaspoon Salt
1 One half teaspoon Fresh Ground Black Pepper
1 One half teaspoon Ground Allspice
1 One half teaspoon Dried Thyme Crumbled
1 cup Gingered Applesauce Or
StoreBought See Recipe
3 tablespoon Apple Cider Or Apple Juice
2 tablespoon Light Brown Sugar Firmly
Packed
1 tablespoon Dijon Mustard
Gingered Applesauce
2 tablespoon Fresh Lemon Juice
4 SweetTart
Newtown Pippin
3 tablespoon Sugar Or More If Needed
1 One half teaspoon Peeled Fresh Ginger
Finely Grated
Apples, Mcintosh, Cortland,

1. Preheat the oven to 375 F. Lightly butter a roasting pan. 2. Combine the
beef, pork, bread crumbs, onion, and garlic in a large mixing bowl. In a
separate bowl, lightly beat the eggs. Beat in the milk, ketchup, and
seasonings and add to the meat. Mix with your hands just until well
combined. (A wooden spoon won't do the job as well as your hands.) 3. Shape
the meat into an oval loaf in the buttered roasting pan and bake until
evenly browned, 50 minutes. 4. Combine the applesauce, apple cider, brown
sugar, and heat over medium heat until the sugar is dissolved, about 2
minutes. 5. Pour the applesauce mixture over the meat loaf, covering it
well, and continue baking until the top is golden brown, 20 to 25 minutes
longer. Remove the meat loaf from the oven and let it rest for 5 minutes
before serving. Makes 6 to 8 entree servings.

GINGERED APPLESAUCE 1. Place the lemon juice in a large saucepan. Peel,
core, and cut each apple into eighths. As you add the apples to the pot,
toss them to coat with the lemon juice to prevent discoloration. 2. Add 1/3
cup water, the sugar, and grated ginger and bring to a boil. Reduce the
heat to mediumlow, cover, and cook until the apples are tender, 4 to 5
minutes. Remove from the heat and mash coarsely with a fork. Taste and add
more sugar if necessary. The applesauce should be be a bit chunky.

VARIATIONS: APPLEHORSERADISH SAUCE: Substitute One half cup of freshly grated
peeled horseradish for the ginger. If desired, add 2 cups mayonnaise. Great
with roast beef.

APPLESAUCE WITH FRESH FRUIT: Substitute One half cup fresh or thawed frozen
raspberries, peaches , or blueberries for the ginger, and stir in 2 Tbs
brandy or sake. This is great with game or fowl.

PASSIONAPPLESAUCE: Omit the ginger. Just after you remove the pan from the
heat, stir the pulp (seeds and all) of 2 passion fruits into the
applesauce. This goes well with almost anything, especially grilled
sausages, smoked pork chops, and venison.

DESSERT APPLESAUCE: Puree the Gingered Applesauce then thin it with fresh
apple cider to the desired consistency. Use it as a topping for ice cream,
angelfood cake, or pound cake.

Recipe By : Nicole Routhier's Fruit Cookbook ISBN 1563055651