3 Strips of Bacon (After using this amount, I would use a little more but it still had a good subtle bacon flavor)
2 lbs lean ground beef*
1/3 – ½ c. Plain breadcrumbs**
½ tsp Basil
½ tsp Oregano
½ tsp Parsley
1 tsp Garlic (I like a lot of garlic)
1/ 4 tsp Pepper
¼ tsp Salt
1 tsp Milk
Splash of Worcestershire
½ c onions
Cook the bacon and take out to cool. I prefer the oven method.
Mix the beef, egg, basil, oregano, parsley, garlic, pepper, salt, milk, Worcestershire, and onions together in a large bowl.
Once the bacon has cooled crumble the bacon into the bowl with the meat mixture and mix in well.
Mix in the breadcrumbs so that the mixture is still moist and not too dry.
Put mixture into a loaf pan (3” x 9” x 5”). Cook at 350f for about an hour or until the interior temp of the loaf is 155f.
Cut, serve, and enjoy! We didn’t use gravy and we do occasionally dip in ketchup or steak sauce.
Freeze half the loaf for later use.
Slice and make into a sandwich with Italian, rye, or pumpernickel bread and add provolone and mustard!
*You can use any combination of ground meats as long as it adds up to 2 lbs. Ex: 1lb turkey and 1 lb beef or 1lb beef and 1 lb pork sausage etc. ALSO! I highly advise against the pork unless you take the bacon out. Even with straining the grease after cooking it added a lot of extra juices.
**I added bread crumbs “to taste”. Using lean beef can cause the mixture to be on the dry side so breadcrumbs need to be added sparingly.
-The meatloaf recipe is based off of my mom’s recipe with my own little touches here and there.-
The sides consisted of some good ole canned green beans (can’t be fancy all the time!) And Bob’s Red Mill Gluten Free Cornbread mix. It was actually awesome, moist, tasted like regular cornbread and I would definitely buy it again. Even Neil liked it!