Meat Loaf

• 1 lb. ground beef
• 1/4 c. bread crumbs or oats
• 1/2 medium onion
• 1/2 c. diced bell pepper
• 2 eggs
• 1 small can tomato paste
• 1 Tbsp. salt
• 1/4 tsp. pepper
• garlic
• vinegar
• black molasses
• whole cloves

1. Allow 25 minutes per pound for ham weighing 10 to 12 pounds or 20 minutes per pound for a larger one.
2. Cover ham with cold water and soak for 12 hours in 2 different waters to which has been added 1 cup vinegar for each gallon of water.
3. Remove and rinse in cold water.
4. Place in large pot or roaster on top of stove.
5. Pour over ham 1 gallon water, 1 cup black molasses and 1 cup vinegar. Cover and allow to come to a rolling boil, then lower heat and let simmer slowly until skin can be easily removed (about 2 hours). Remove ham from solution; remove skin and puncture at intervals with an ice pick and insert very small slivers of garlic.
6. Score fat in diamonds; dot with cloves and place in a preheated oven at 300u0b0 for remaining cooking time, basting every 20 minutes with the juices that come from the ham.
7. Add water to pan as needed.
8. Allow to cool for a while before slicing.

ground beef, bread crumbs, onion, bell pepper, eggs, tomato paste, salt, pepper, garlic, vinegar, black molasses, cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985038 (may not work)