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NOTE: My family likes the basting sauce poured on the meat in the beginning and baked for the entire hour of bake time. It thickens as as the sugar caramelizes, so be cautious to not let it burn toward the final 15 minutes.
Source: Cooking from Quilt Country Cookbook by Marsha Adams.
By Kathy from Western PA
By
10/23/2008
I'll tell you how I do it.
Make the meat mixture into individual little loaves. I then make the same sauce, but add 1 tsp of dry mustard, pour over the loaves while they bake.
I usuall make a large meat mixture , form into the loaves, freeze, then wrap individual and and put in a large bag.. Just take out as many as are needed, for two or a dinner party.
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