Recipe by BecR
Meatloaf served with green beans and mashed potatoes is a tried and true family pleasing comfort meal. Serve extra catsup at the table. I usually double the recipe and make two loaves in order to have extra for meatloaf sandwiches the next day. YUM! Recipe is from my mother who learned it from my Oma, growing up. P.S. My Mother's Bean and Carrot Salad made ahead is a nice side with the meatloaf sandwiches.
- 1 1⁄3 lbs ground beef (I like it with ground round)
- 2 eggs
- 3 tablespoons onions, finely chopped
- 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 fine breadcrumbs (generous, a grated hard roll, oats or wheat germ will do)
- 1 tablespoon catsup (generous)
Directions See How It's Made
- 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).