A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bacon Topped Italian Meatloaf
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- #62251
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/2 pounds ground beef or chuck
2 large bell peppers, red or green, coarsely chopped
1 can (16 ounce size) diced tomatoes
1 large sweet onion, chopped
4 slices bacon
1 1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced or pressed garlic
1/2 teaspoon basil
1/3 teaspoon oregano
1/3 cup chopped fresh parsley (do not substitute)
1 teaspoon seasoned salt or beef bouillon powder
2 eggs
1/3 teaspoon ground black pepper
1/3 cup ketchup (or more as needed)
onion and garlic powder to taste
directions
Preheat oven to 375 degrees F.
In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding breadcrumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.
Press meat into a loaf shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.
Bake uncovered 1 1/2 hours.
Variation: Substitute your favorite barbecue sauce for basting.
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nutrition data
Nutritional data has not been calculated yet.
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