MEAT LOAF:

1 egg
1 c. milk
3 slices white bread, cut into 1/4" cubes
1/2 tsp. dried savory leaves
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. celery salt
1 tbsp. Worcestershire sauce sauce
1 tbsp. vegetable oil
1/2 c. finely chopped onion
1 lb. ground beef chuck
1 lb. lean ground pork

GLAZE:

1/2 c. bottled chili sauce
2 tbsp. brown sugar, packed to measure
1/3 tsp. dry mustard

Preheat oven to 350 degrees. Put eggs in a large bowl and beat slightly with a fork. Stir in milk, bread cubes, savory leaves, salt, pepper, 1/4 teaspoon dry mustard, celery salt and the Worcestershire sauce; mix well.

In a small skillet, heat oil over high heat until very hot. Add onion; reduce heat to moderately high and cook, stirring frequently with a wooden spoon, until onion is soft and tender but not browned. This should take about 5 minutes. Add ground beef chuck, ground pork and the sauteed onion to the seasoned bread-egg mixture in the large bowl. Stir this mixture until ingredients are very well blended, using your hands if necessary. Turn meat mixture into a lightly greased heavy 8 1/2" skillet with heat-resistant handle. (If you have a well seasoned cast iron skillet on hand, it will work very well for this meat loaf.) Pat meat to fit in skillet, mounding in the center.

Place skillet with meat loaf on center rack in preheated oven. Bake for 60 minutes. While meat loaf bakes, prepare Glaze.

Put chili sauce, brown sugar and 1/3 teaspoon dry mustard in a small bowl. Mix well with a wooden spoon. Remove meat loaf from oven; drian off and discard excess fat. Brush top of meat loaf with chili sauce glaze, using it all. Return to oven and bake for 15 minutes longer. Cut meat loaf into wedges and serve immediately. Makes 8 servings.