This meatloaf is a great Sunday afternoon meal, but it is easy and quick enough for a weeknight dinner as well. Best of all, you can turn leftovers into meatloaf sandwiches for tomorrow's lunch.
3 pounds lean ground beef or turkey
1 cup ketchup
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
3 slices white bread, dampened with water and torn into 1/2-inch pieces
3 large eggs
1/2 teaspoon Tabasco Sauce
1 medium onion, coarsely grated
1 pound center cut bacon
Put oven rack in middle position and preheat oven to 350°F.
In large mixing bowl, using hands, gently knead together all ingredients, except bacon, until just combined. Transfer mixture to a 13 X 9-inch glass baking dish and mound into a 12 X 6-inch oval meatloaf. Spread bacon strips over the meatloaf and bake until meat is firm and bacon is well done, about 1 hour. Drain off the grease from the bacon (reserve fat to make delicious gravy). Let stand 5 minutes before cutting.
Makes 10 servings.
Daneen Green is a Garde Manger Chef at Bottega Louie in Los Angeles. She is originally from Austin, Texas.
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