Italian Meatloaf 6 Recipe

  • 1 pound ground beef (leaner is better)
  • 1 can mushrooms (reserve juice) (4 ounce can)
  • 1/2 cup dry bread crumbs
  • 1 egg (large)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Salt
  • 4 center cut bacon strips
  • 1 teaspoon dried parsley
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 tablespoons dry bread crumbs
  • 1/2 onion, finely chopped
  • 1 cup mozzarella cheese
  • 1 can tomato sauce (8 ounce can)
Preheat oven to 375°. Add water to mushroom juice to make 1 cup. Fry bacon until crispy, drain and crumble. Set aside. Combine beef, 1/2 C. breadcrumbs, egg, mushroom juice, garlic powder and salt in a large bowl. Mix well. On wax paper, form meat mixture into a 8 x12-inch rectangle.

Sprinkle meat with parsley, oregano, basil, thyme and 2 T. of breadcrumbs. Spread bacon, onion, mushrooms and cheese evenly over meat. Roll meat into an 8-inch wide loaf. Place meatloaf into an 8-inch glass bread pan or glass baking dish. Bake for 60 minutes. Pour tomato sauce over meatloaf, and cook for an additional 15 minutes. Let meatloaf sit for 5 minutes before slicing and serving.

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