Ingredients
-
1 1/3 lbs ground beef (I like it with ground round)
-
2 eggs
-
salt and pepper, to taste
-
1 slice white bread, torn into 1/2 inch chunks
-
1/8-1/4 cup milk
-
1 slice bacon, uncooked, cut crosswise into narrow strips (1/4-inch x 1-inch slivers)
-
1 tablespoon catsup (generous)
-
3 tablespoons onions, finely chopped
-
1 tablespoon fine breadcrumbs (generous, a grated hard roll, oats or wheat germ will do)
Instructions
- Preheat oven to 400 degrees F.
- Soak white bread in enough milk to make a mush, set aside.
- Mix together ground beef, eggs, onion, salt and pepper; blend well.
- Add bread/milk mixture to the meat mixture.
- Pat meat into a loaf shape and place onto baking sheet with a lip to catch drippings (line the pan with foil for easy cleanup).
- Press bacon slivers gently into top of loaf with pointed tip of a knife.
- Spoon catsup generously (use more or less, to taste) on top of meatloaf, then sprinkle with fine breadcrumbs (the fine breadcrumbs will help catsup from running off).
- Bake for 50-60 minutes, until the meat is nicely browned and topping is caramelized.
- Leftovers make scrumptious sandwiches the following day, so you may wish to double the recipe and make two loaves! My go-to bread for meatloaf sandwiches is Homepride butter-top white (while DH prefers whole-grain); spread with a little catsup and serve sandwiches with sides of My Mother's Bean and Carrot Salad (make ahead).