Ingredients
1 slightly beaten egg white
2 tablespoons fine dry bread crumbs, quick-cooking rolled oats, or toasted wheat germ
2 tablespoons finely chopped onion
2 tablespoons vegetable juice cocktail, tomato juice, or milk
1 teaspoon prepared mustard, horseradish mustard, or Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces lean ground beef or pork
1 slice bacon, cut up
1/4 cup finely chopped onion
1/2 of an 8-ounce can (1/2 cup) tomato sauce
1/4 cup beer or water
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
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In a mixing bowl stir together the egg white; bread crumbs, oats, or wheat germ; onion; vegetable juice cocktail, tomato juice, or milk; mustard; salt; and pepper. Add beef or pork; mix well. On waxed paper shape mixture into a 4- to 5-inch round loaf.
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To grill, in a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Carefully invert loaf onto the grill rack over the drip pan, but not over the coals. Peel off waxed paper. Lower the grill hood. Grill for 30 to 35 minutes or until no pink remains.
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Or, to bake, place loaf in a shallow baking pan. Bake in a 350 degree F oven for 30 to 35 minutes or until no pink remains.
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Meanwhile, for sauce, in a small saucepan cook and stir bacon until crisp. Remove bacon from pan with a slotted spoon; drain on paper towels. Add onion to bacon drippings in saucepan. Cook over medium heat for 2 to 3 minutes or till onion is tender but not brown. Stir in bacon pieces, tomato sauce, beer or water, brown sugar, lemon juice, Worcestershire sauce, celery seed, salt, and pepper. Simmer sauce, uncovered, about 10 minutes or to desired consistency. To serve, spoon some of the sauce over the loaf. Pass the remaining sauce. Makes 2 servings.