chicharrones marshmallow treats

Sauteed Vidalia or similar onions with balsamic vinegar give this meatloaf a slightly sweet and tangy onion flavor, and a layer of barbecue sauce tops it perfectly.

Ingredients:
1 1/2 to 2 cups diced onion
2 tablespoons butter
1 tablespoon balsamic vinegar
2 pounds lean ground beef
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup soft bread crumbs
1/2 teaspoon ground savory
dash celery salt
(Topping: )
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons balsamic vinegar
1 teaspoon prepared mustard

Preparation:
Heat oven to 350°.
Line a 9x13-inch baking dish with foil Place a rack a piece of crinkled, lightly greased foil in the pan.

In a saucepan, saute the onion in butter for about 6 to 8 minutes, until lightly browned. Add balsamic vinegar and saute for 1 minute longer.

Combine meatloaf ingredients until well blended; stir in onion mixture. Shape into a large loaf and place on the foil in prepared pan.

Bake the meatloaf for 1 hour and 15 minutes.

While meatloaf is baking, bring topping ingredients to a boil in a small saucepan, stirring to blend well. Spoon topping over the loaf and cook for about 10 to 15 minutes longer.