Sweet and Sour Meatloaf
	500 g    beef, lean, minced   1 medium    onion, finely chopped   1 stalk    celery, finely chopped   1 clove    garlic, finely chopped   1 tin    cpineapple, crushed   1 tsp    salt   1 tsp    mustard powder   1   egg, lightly beaten   .5   capsicum , finely chopped   1 cup    tomato pureé   2 Tbs    brown sugar, firmly packed   2 Tbs    cider vinegar     1 Preheat oven to 230°C. 2 In a large bowl combine beef, onion, celery, garlic, salt, mustard, egg and capsicum. pat the mixture into 23cm pie plates, leaving 1cm of space around the edge to catch the drippings. 3 Sepoarate the loaf into 4 equal wedges by cutting through the meat to the bottom of the pie plate, 4 In a small bowl, combine the tomato pureé, brown sugar and vinegar and pour over the meat mixture. 5 Cool and freeze. 6 Defrost well before baking uncovered for 30 minutes basting occasionally with the juices. 7 Tip the pie plate and pour off the drippings, Serve immediately.   Servings: 4 Preparation time: 8 minutes Cooking time: 30 minutes   Copyright © 2006, The Gourmet Saint