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1 lb. lean ground beef
2 slightly beaten eggs
2 slices fresh white bread, crumbed
1 pkg. onion soup mix
2 tbsp. Milk
1 tsp. Mustard
1 tbsp. minced parsley
8 oz. can tomato sauce divided

1 tbsp. brown sugar
1 tbsp. Vinegar

In large bowl combine all ingredients except tomato sauce and topping ingredients. Add 1/4 cup tomato sauce to meat mixture, mix thoroughly. Spoon into 4 or 5 cup microproof ring mold. Cook on high 13-15 minutes, turning every 10 minutes. Meatloaf is done when it pulls away from side of mold. Let stand 5 minutes, drain. For topping, mix sugar and remaining tomato sauce and vinegar in 2 cup glass measure. Cook on high 1 1/2 minutes. Stir and pour over meatloaf. If you don't have a microproof ring mold, you can make one easily by inserting a small straight
sided glass, open end up, in the center of a round glass or ceramic baking dish.