1 teaspoon salt

Fresh ground pepper to taste

1 cup finely chopped onion, divided

2 large celery stalks, chopped (with leaves)

6 ounces Bruder Basil cheese, grated

Ketchup

Preheat the oven to 350F.

In a large bowl, mix together the beef, pork, egg, bread crumbs, salt, pepper and cup of the onion. On a sheet of wax paper, pat the meat loaf mixture into an approximately 13 9 -inch rectangle.

Spread the celery and the remaining onion over the flattened meat mixture; then cover that with the cheese, making sure to keep the filling one inch in from the edges. Starting with the wide end, roll the meat up, tucking in the sides.

Place roll seam-side down on a baking sheet, cover with ketchup, and bake until done, approximately 1 hour. Let loaf stand for 10 minutes before slicing.

Serve with garlic mashed potatoes and green salad.

Thanksgiving Meat Loaf Second-prize Winner 1 pounds ground lean turkey

2 eggs

1 cup crushed packaged dry herb stuffing (Pepperidge

Farm Herb Stuffing is great)

teaspoon salt

Fresh ground pepper to taste

1 tablespoon light olive oil

1 onion, chopped

2 celery ribs, chopped

cup whole cranberry sauce

1 tablespoon prepared horseradish

Preheat the oven to 350F.

In a large bowl, mix the turkey, eggs, dry stuffing, salt and pepper together. Set aside.

Heat the olive oil in a medium skillet and saute onion and celery until lighly browned. Add the vegetables to the meat mixture.

Pack the meat into a 9 5inch loaf pan.

In a small bowl mix together the cranberry sauce and horseradish; spread this over the top of the loaf.

Bake for about 1 hour, until the loaf is firm and the top is caramelized and brown, or until a quick-read meat thermometer registers an interior temperature of 160F.

Let the loaf stand for 10 minutes before slicing. Serve with twice-baked sweet potatoes and fresh steamed broccoli.

Cora Runbeck's No-Nonsense Meat Loaf Third-prize Winner 1 pound ground beef

pound ground pork

2 eggs

cup bread crumbs

cup oats

cup ketchup

1 teaspoon salt

Pinch of pepper

Pinch of allspice

teaspoon nutmeg

teaspoon dry mustard

teaspoon dry thyme