Southern Glazed Meatloaf With Rosemary Gravy

From Recipe Goldmine, this is my scaled down, simplified version of Dick Clark's meatloaf. It is the only meatloaf recipe I use now. My boyfriend and I can't decide if it is the Rosemary gravy or the Southern Glaze that makes this meatloaf so special! It's delicious! Tastes even better on sandwiches the next day!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• Meatloaf

• 1 1⁄4 lbs  ground chuck
• 1  cup  diced onion
• 3⁄4 cup  diced celery
• 1  tablespoon  minced garlic
• 1  tablespoon Worcestershire sauce
• 1⁄2 cup  Italian seasoned breadcrumbs
• 3⁄4 cup milk
• 2  eggs
• 3  slices bacon

• Southern Glaze

• 2  tablespoons brown sugar
• 3⁄4 cup ketchup
• 1  teaspoon prepared mustard
• 1  tablespoon white vinegar

• Rosemary Gravy

• 1 (10 ounce) can  beef gravy
• 1  teaspoon  minced garlic
• 2  teaspoons dried rosemary

Directions

1. Oven@ 400 Combine meatloaf ingredients in a large mixing bowl.
2. Shape meatloaf mixture into a loaf.
3. Place in a baking dish which has been sprayed with non-stick spray.
4. Drape the bacon slices over the meatloaf length-wise.
5. Bake for 30 minutes.
6. Reduce oven temperature to 350.
7. Bake for an additional 40 minutes.
8. *I use a meat thermometer. The meat should reach at least 160 degrees.*
9. Combine Southern Glaze ingredients.
10. Remove the meatloaf from the oven.
11. Using a pastry or a bbq brush, brush the glaze over and around the sides of the meatloaf.
12. Return meatloaf to the oven for an additional 5 minutes.
13. In a small sauce pan, combine Rosemary Gravy ingredients.
14. Heat on medium heat until hot.