SANTE FE MEAT LOAF YIELD: 6 SERVINGS Caymus Zinfandel '84 makes this meat loaf even better. 1 pound meat loaf melt ( 1/4 pound ground veal, 1/4 pound                  ground pork, 1/2 pound ground beef) 1        11-ounce can Mandarin orange segments, drained 1        egg 1        slice homemade style bread, soaked in 1/4 cup half-and-half 1/2 to 3/4  cups pinons (pine nuts) 1/2     teaspoon salt 1         teaspoon chili powder 1         teaspoon chopped jalapeno pepper 1/4     teaspoon garlic salt 1/4     cup green chile jelly SAUCE 2        tablespoons butter 1/2     cup chopped onion 1/4     cup chopped celery 1  tablespoon flour 1        10 1/2-ounce can condensed beef bouillon 1/4     cup sherry 2   tablespoons green chide jelly Preheat oven to 350°F. Combine all meatloaf ingredients. excluding jelly. Blend well and press into a 9-by-5-by 4 inch loaf pan. Melt 1/4 cup Jelly (easiest to microwave for I minute in a glass cup) and pour over loaf to glaze. Bake for I hour. Prepare sauce: Heat butter in heavy skillet and saute onion and celery until limp. Stir in flour and slowly add bouillon, sherry, and 2 tablespoons jelly. Simmer until mixture thickens. about 8 minutes. Serve on side of meat loaf.