1 lb. ground chuck
1 1/2 c. spoon size shredded wheat, finely rolled (about 1 c. crumbs)
1/2 tsp. salt
1/4 c. chopped onion
1/4 tsp. black pepper
1/4 tsp. crushed marjoram leaves
1/8 tsp. thyme leaves
1/3 c. chili sauce
2 eggs, slightly beaten

SAUCE:

20 oz. can pineapple chunks
1/4 c. light brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
1/3 c. cider vinegar
1 tbsp. soy sauce
1 lg. green pepper, thinly sliced
1/4 c. thinly sliced onions
2 oz. jar pimientos, sliced & drained

MEAT LOAF: Mix first 7 ingredients. Add chili sauce to eggs and add to dry ingredients. Mix lightly. Shape into a loaf. Place in ungreased 12"x8"x2" baking dish. Bake for 30 minutes at 375 degrees. Spoon sauce over meat loaf and bake 15 minutes longer or until done. Makes 6 servings.

SAUCE: Drain pineapple and add enough water to syrup to make 1 cup. Combine brown sugar, cornstarch and salt in a saucepan. Add pineapple syrup, vinegar and soy sauce. Cook, stirring constantly, until thickened. Remove from heat and add remaining ingredients and pineapple chunks.