Cape cod cranberry meatloaf

1/4  cup           whole cranberry sauce
     3/4  cup           dark brown sugar -- packed
   2 1/2  pounds        ground chuck
     1/2  cup           milk
   1      medium        onion -- finely chopped
     1/4  cup           ketchup
     1/2  cup           plain bread crumbs
   2      large         eggs -- lightly beaten
     1/2  teaspoon      dried thyme
     1/2  teaspoon      dried marjoram
     1/4  teaspoon      white pepper
     1/2  teaspoon      dried rosemary
   1      teaspoon      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. 
(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 meat loaf 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. 
NOTE: The original recipe called for 1 pound ground beef, 1/2 pound 
ground pork and 1 pound ground veal. Salli Schwartz Publisher of Aunt 
Salli's cyber kitchen Subscribe honn@icanect.net Copied by Vella 
Kendall to Tom Shunick's files 11/96.