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Best Meat Loaf

Best Meat Loaf
If you're like my husband, you enjoy a hearty meat loaf. Everyone who's ever tried it agrees it lives up to its name. This delicious dish doesn't last long!—Dorothy Pritchett, Wills Point, Texas
8 ServingsPrep: 15 min. + chilling Bake: 1-1/2 hours

Ingredients

  • 1/3 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/3 cup chopped green pepper
  • 3 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons chili powder
  • 1-1/4 teaspoons dried sage
  • 1-1/4 teaspoons salt
  • 1 teaspoon pepper
  • 2 pounds ground beef
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1/4 cup Worcestershire sauce
  • 2/3 cup dry bread crumbs
  • 4 bacon strips
  • SAUCE:
  • 1/4 cup canned diced tomatoes
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon pepper

Directions

  • In a large bowl, combine the first nine ingredients. Crumble beef
© Taste of Home 2013

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Best Meat Loaf (continued)

Directions (continued)

  • over mixture; mix well. 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° for 1 hour.
  • Open foil; drain juices. Combine sauce ingredients and spoon over
  • loaf. Bake, uncovered, 30 minutes longer or until no pink remains
  • and a meat thermometer reads 160°. Yield: 8 servings.
Nutrition Facts: 1 serving (1 slice) equals 394 calories, 23 g fat (9 g saturated fat), 139 mg cholesterol, 1,094 mg sodium, 17 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013