Title: Cape cod cranberry meatloaf
 Categories: Beef, Fruits
      Yield: 6 Servings
 
    1/4 c  Whole cranberry sauce
    3/4 c  Dark brown sugar -- packed
  2 1/2 lb Ground chuck
    1/2 c  Milk
      1 md Onion -- finely chopped
    1/4 c  Ketchup
    1/2 c  Plain bread crumbs
      2 lg Eggs -- lightly beaten
    1/2 ts Dried thyme
    1/2 ts Dried marjoram
    1/4 ts White pepper
    1/2 ts Dried rosemary
      1 ts 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 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.