Best meat loaf
1 servings
Quantity | 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
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