Meatloaf Name: Jennifer Miller Base: Falls Church Recipe: 1 1⁄2 lbs ground beef (ground shoulder roast is good) 1 slice bread (broken or chopped finely) 1 egg 1 small vidalia onions or 1 small type sweet onion, finely chopped 1 teaspoon table salt 1⁄4 teaspoon black pepper 4 tablespoons ketchup 1⁄2 - 2⁄3 cup whole milk or 1/2-2/3 cup half-and-half SAUCE 4 tablespoons apple cider vinegar 2 -4 tablespoons dark brown sugar, packed firm (to taste) 1⁄2 cup ketchup DIRECTIONS Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. ENJOY! *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good. **Recipe should be"plump" from the addition of the milk or Half & Half. It should NOT be runny. ***A second batch of sauce served hot is good to serve with the meatloaf. Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.