Mainstream Meatloaf

Mainstream Meatloaf

Okay...we all know that meatloaf isn't one of those dishes that we think about for upscale entertaining (although this humble dish can be raised to "gourmet standards" with use of high end ingredients and more...), it is one of those standards that should be in everyone's repertoire. It is an easy to make dish that can be served with gravy and a side or as sandwiches and wraps. It is a great "leftover go-to" in our house.
I choose to form the loaf by hand rather then using a loaf pan; this is a matter of personal preference. Although, the "bacon wrap" turns into a couple of strips placed onto the top instead.
The bacon wrapped around it not only adds flavor, but also eye appeal, moisture and gives the loaf a bit of structure. I make sure that the ends of the bacon overlap and (to keep it in place), toothpicks are used at the areas of the overlap. I remove them once it is baked.
I serve this out of the oven with roasted root vegetables that I cook with the meatloaf. I season as desired and place them around, cut into chunks. The pan juices really add tons of flavor..(remember, bacon here!!), and cook crusty on the outside moist on the inside.

Meatloaf

• 3 lbs. Beef, ground
• 1 cup Bread crumbs
• 1 cup Onion, chopped
• 2 tbsp. Parsley, chopped
• 2 tsp. Garlic powder
• 1 tsp. Paprika
• 2 tsp. Worcestershire sauce
• 1 tsp. Thyme, dried or fresh
• 1 tsp. Steak seasoning (I used McCormick's)
• 2 tbsp. Ketchup
• 3 Eggs
• 3-5 strips Bacon

Combine all the ingredients except the bacon in a large bowl. Combine thoroughly and form onto a foiled covered baking dish or sheet pan. Wrap with the bacon slices and apply toothpicks. Bake in a preheated 400 degree oven for about 1 hour and 15 minutes or until the bacon is nicely browned as is the meatloaf itself. Yields: about 6 servings.