Best meat loaf
1 servings
Ingredients
| 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 |
Directions
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