Meatloaf with Chili Sauce (Heritage Recipe)

Meatloaf

2 lbs. hamburger
2/3 c. cracker crumbs (saltines, etc.)
2/3 c. milk
Dehydrated or fresh onions
1 egg, optional
Seasonall (seasoning salt- I used a Penzeys spice mix instead)
1 tsp. sage
salt and pepper to taste
Topping:
½ c. ketchup
nutmeg
3 Tb. brown sugar
1 tsp. dry mustard

Mix all meatloaf ingredients together until well blended. Form into one or two loaves. Stir together topping ingredients. Pour over top of loaves. Bake at 350° for 1 hour.

I replaced the topping with:

Chili Sauce (Heritage Recipe)

2 quarts tomatoes (about 12 large)
2 cups onions, chopped
¼ cup sugar
3 Tb. salt
3 cups vinegar
1 green pepper
Tie into a cloth bag:
¾ tsp. cloves
¾ tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
1 red pepper

Boil 3 hours or until desired consistency. Fish out spice bag and ladle mixture into sterilized jars. Seal. Makes 4 pints. If you double recipe do not double salt. Use recent guidelines from your university  extension to avoid safety hazards when canning.

This recipe is from Eliza Turner Green, Great-grandma Glade’s step-mother. We don’t know anyone who would use this recipe now, but it is interesting to see. (Actually it is delicious and makes a wonderful addition to meatloaf.)

Becky's Note: I had to laugh when I read the note on this recipe ("We don't know anyone who would use this recipe now . .").  Last year, I was looking for another use for tomatoes and came across this recipe.  I decided to give it a try despite the fact that I have probably cooked meatloaf once in my life.  Tonight was the first time I tried the chili sauce on the meatloaf and it was amazing!  My husband thought it tasted a lot like A-1 sauce.  I am trying to figure other uses for the sauce because it will probably be several years before I cook meatloaf again.  Any suggestions?