1 1/2 c. fine bread crumbs
3/4 c. milk
2 1/2 lb. ground lean beef or mixture of beef, pork and veal (I use a pound and a half of beef, 1/4 pork, 3/4 veal)
3 eggs
2 lg. carrots, finely shredded
2 tsp. Worcestershire sauce
1 envelope onion soup mix (enough for 3 to 4 servings)

TOPPING:

1/4 c. catsup
3 tbsp. firmly packed brown sugar
2 tbsp. Dijon mustard

In a large mixing bowl, pour milk over bread crumbs and let stand until absorbed. Mix in ground meat, eggs, Worcestershire, carrots and onion soup. Pat into a ceramic bundt pan. For topping; mix together catsup, brown sugar and mustard and spread evenly over top. Microwave to 180 degrees on high, test temperature with instant thermometer around meat loaf to be sure pork is done throughout.

May be done in "primitive" oven at 350 degrees for 1 1/2 hours.

Serves 8 to 10.