1 lb. ground, cooked ham
3/4 lb. ground pork
3/4 lb. ground veal or beef
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. pepper
2 tbsp. shortening
1/2 c. onion, finely chopped
1/2 c. green pepper, finely chopped
3 tbsp. parsley, finely minced
3/4 c. soft bread crumbs
3/4 c. apple juice

Combine 3 meats with eggs, salt, nutmeg, mustard and pepper. Melt shortening in a skillet and saute onion, green pepper and parsley briefly. Add to meat mixture and toss to blend. Add soft bread crumbs and apple juice; mix lightly, but thoroughly. Turn into a greased, 9 x 5 x 3-inch loaf pan and flatten top. Bake for 1 hour at 350 degrees.

SAUCE:

3/4 c. brown sugar
1 tsp. dry mustard
1 tsp. ground allspice
2/3 c. apricot nectar
4 tsp. cornstarch
3 tbsp. lemon juice
2 tsp. vinegar

Blend brown sugar, cornstarch, mustard and allspice in a small saucepan. Add apricot nectar, lemon juice and vinegar. Bring to boil and cook, stirring meantime, for 2 minutes. Reduce heat and simmer for 10 minutes.

Remove meatloaf from oven and carefully drain off any fat - carefully. Invert meatloaf into a shallow baking pan or oven-proof serving platter. Spoon sauce over loaf. Bake for 30 more minutes at 350 degrees.

Garnish as desired with parsley and apple slices, if desired. Hot German potato salad goes well with it.