Best meat loaf

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


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

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