More Back of the Box Gourmet By Michael McLaughlin

Though it comes from The Kellogg Kitchens, this delicious loaf could just as well come from my mother's recipe file. She's made ham loaf for the family for years (mustard-, not apple-glazed), and her regular beef loaf always includes corn flakes, so this recipe seems merely an extension, a natural kitchen hybrid, one that automatically (to me, at least, and I'll wager to many others) tastes pretty much like home cooking is supposed to taste.

Preheat oven to 350 degrees. For glaze, stir together first four ingredients in small saucepan. Cook over low heat, stirring frequently, until jelly melts. Bring to a boil. Boil one minute, stirring constantly. Remove from heat. Cool to room temperature.

In a large mixing bowl, beat eggs slightly. Add crushed cereal, the 1/4 c. Brown sugar, milk, onion, pepper, and the 1 1/2 tsp. Dry mustard. Beat well. Add him and pork. Mix until combined. Shape into loaf. Place in pan coated with cooking spray or foil-lined pan.

Bake about 1 hour and 15 min. Or until well-browned. Brush loaf with glaze several times during last 30 min. Of baking. Serve with remaining glaze.