Recipe: Meat Loaf Cockaigne and Thickened Tomato Sauce (Joy of Cooking) - Lyn: I am sure that according to your description, you are

Lyn: I am sure that according to your description, you are searching for the Chinese or Oriental Meatloaf that dearest Betsy just posted. Probably you are citing what other lady said.

But she was not referring to the Oriental Meatloaf that Betsy correctly posted but to the following recipe (please note that it takes sometime to tranfer this recipes writing in the computer from a book):

---

MEAT LOAF COCKAIGNE
Source: Joy of Cooking, Vol. 1, May 1974, Pp. 523-24

Preheat oven to 350.

Mix lightly with:
1 1/2 lbs. lean ground beef
1 can condensed cream of chicken or mushroom soup
3/4 cup dry bread crumbs
1/4 cup mixed fresh Tarragon, parsley, basil or chives
1 tsp salt
1 pressed clove garlic
10 or more chopped stuffed olives or 1/4 CUP CHOPPED WATER CHESTNUTS

Place the mixture in a loaf pan. Bake about 45 minutes. Serve hot with:

---

THICKENED TOMATO SAUCE
Ibid. P. 376
Makes about 1/2 cup

Bring to a boil & then simmer for 30 minutes before sieving:
2 cups canned tomatoes
1 onion stuck with 3 cloves
2 chopped celery ribs with leaves
1 diced carrot
1 Bouquet Garni
1 bay leaf

Be sure to get all the pulpy residue when sieving, so that only cloves, leaves & seeds remain in the sieve. This well flavored pulp help thicken the sauce. Melt in a saucepan:
3 tb butter

Stir in, until blended:
2 tbsp flour

Add the strained thickish stock slowly with:
1/4 tsp. sugar

Simmer and stir the stock for about 5-10 minutes.

Correct the seasoning & flavor with:
1 tbsp. fresh basil