Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground beef or chuck |
| ⅓ cup | Chopped onion |
| ⅓ cup | Chopped sweet red pepper |
| ⅓ cup | Chopped green pepper |
| 3 tablespoons | Minced fresh parsley |
| 3 eaches | Cloves garlic, minced |
| 1¼ teaspoon | Chili powder |
| 1¼ teaspoon | Dried sage |
| ¼ cup | Chopped canned tomatoes |
| ¼ cup | Ketchup |
| 2 tablespoons | Brown sugar |
| 1¼ teaspoon | Salt |
| 1 teaspoon | Pepper |
| ¾ cup | Milk |
| 2 eaches | Eggs, beaten |
| ¼ cup | Worcestershire sauce |
| ⅔ cup | Dried bread crumbs |
| 4 eaches | Strips bacon |
| 1 teaspoon | Salt |
| 1 teaspoon | Dry mustard |
| ½ teaspoon | Pepper |
SAUCE
In a large bowl, combine the first 10 ingredients. Combine the milk, eggs, and Worcestershire sauce; mix into the beef mixture. Add crumbs. Grease a large sheet of foil. Place bacon on foil. Mold meat mixture into a loaf and place over bacon. Seal foil tightly around loaf. Refrigerate for 2 hours or overnight. Place wrapped loaf on a baking sheet. Bake at 350 degrees for 1 hour. Open foil; drain juices. Combine sauce ingredients and spoon over loaf. Bake, uncovered, 30 minutes longer. Serves: 8 From: "Taste of Home" Magazine, April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95