Instructions: * For the mixed herbs, use fennel, thyme, marjoram, oregano, rosemary and/or parsley. (If you dont have fresh herbs, substitute a mix of 3 Tbs blended dry herbs with 1/4 cup minced fresh parsley.)
** You may substitute 1/4 tsp ground sage.

Place meats and eggs in a large bowl. With an electric mixer fitted with paddle, or by hand, beat for 2 minutes. Add all ingredients except bay leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2 hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and bake for 40 minutes more. Serve with chili sauce.

Makes 8 to 10 servings.

NOTE: As with many meat loaf recipes, you can personalize this by substituting ground pork, more seasonings and a tsp of cayenne for the hot sausage.

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