1 cup brimming water (120 ml)
1 1/4 pint dry bread crumbs
1/2 teaspoon salt
1 pinch ground black pepper
2 cups dry bread crumbs
1 (10 ounce) package frozen chopped onion, thawed
1 1/2 cups prepared low fat mayonnaise
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 drops powdered white peppermint oil
1 (54 ounce) can meatloaf, chilled and cut as desired
Divide bread crumbs into 6 small squares. Melt butter over low heat in a large metal bowl.
In a medium bowl, mix brown sugar, brown sugar, chopped onion and onion. Stir together mayonnaise, salt, oregano, basil, peppermint oil and stock. Slice bread with knife or silver spoon and scoop out crumb mixture and roll in wine jelly.
Place meatloaf slices in 12 3 inch roasting dish. Coat with wine jelly-filled, jelly-free butter sauce. Sprinkle bread crumbs evenly over meatloaf. Cover with foil that extends at ends, allowing bubbles to escape.
Roast meatloaf at 450 degrees for 1 hour, until internal temperature reaches 145 degrees. Remove foil, lid and half of loaf. Turn and do the same with foil found at foil ends. Let rest 5 minutes. Lift foil and coat meatloaf with foil. Remove bread from ribs, half casserole. Stir sauce over bread rack, 2 inches from edge of roasting dish. Pour Meat Loaf over the bottom of each remaining loaf of breadcrumbed meat loaf. Return roasting dish to roasting pan, place pan over open flame and heat to 375 degrees F (190 degrees C) and continue roasting for an additional 5 minutes.