This fine-textured meatloaf cuts very well when it is hot. After refrigerating, it can be cut as thin as cold cuts or in neat cubes to be served on toothpicks with slices of pickles and cheese as an appetizer. For 1 loaf, 8 servings, you will need:

1 lb. ground lean raw pork
1 lb. lean cooked ham, ground
1 can (8 oz.) water chestnuts, drained
1/2 med. onion
1 c. half & half
2 tbsp. tomato paste
2 eggs, beaten
2/3 c. quick cooking oats
1 tbsp. soy sauce
Dash black pepper
Curried Fruit (recipe follows)
Sliced tomatoes & slivered green onions for garnish

1. Buy ground pork or prepare in food processor using steel blade. Finely minced ham, water chestnuts and onion in processor or prepare in food grinder using fine blade.

2. Mix together meat mixtures with remaining ingredients for loaf. Beat with fork. Pack into greased 9 x 5 inch loaf pan.

3. Bake at 325 degrees for 1 hour.

4. Meanwhile, prepare Curried Fruit and bake with loaf 30 minutes longer.

5. Cool loaf 5 minutes before slicing. Arrange meat on platter, garnished with sliced tomatoes and green onions. Accompany with Curried Fruit.

Curried Fruit: Drain 1 can (1 pound) peach or apricot halves, pineapple chunks or fruits for salad. Arrange in one layer in greased baking dish. Pour over 2 tablespoons melted butter mixed with 2 tablespoons honey and 1 teaspoon curry powder.

Tips: Mixture may also be baked in a greased 2 quart ring mold. After baking, fill center with Curried Fruit. Do not taste meat mixture until after baking when pork has been well cooked. When you have baked or canned ham leftovers, save for this loaf or buy end slices of ham.