Bacon and Triple Tomato Meat Loaf |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Tomato juice, sun-dried tomatoes and fresh tomatoes flavor this meatloaf recipe from . Ingredients:
4 slices bacon, chopped |
2 tablespoons sun-dried tomatoes, chopped |
1 egg |
1/2 cup sweet green pepper, finely chopped |
1/2 cup onion, finely chopped |
1/2 cup dry bread, crumbs |
1/3 cup tomato juice |
1 1/2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 1/2 lbs lean ground beef |
6 slices beefsteak tomatoes, 1/4-inch thick |
1 teaspoon olive oil |
Directions:
1. In skillet, cook bacon over medium-high heat for about 5 minutes or until crisp. Drain on paper towels.
2. Meanwhile, soak sun-dried tomatoes in boiling water for 5 minutes or until softened. Drain.
3. In large bowl, beat egg lightly, add bacon, sun-dried tomatoes, green pepper, onion, bread crumbs, tomato juice, Worcestershire sauce, salt, basil, oregano and pepper. Mix in beef. Pack into 8- x 4-inch loaf pan. Lay slices of tomato on top, overlapping slightly, brush with oil.
4. Bake in 350 degree F oven for about 1 hour or until no longer pink inside and tomato slices are roasted. Drain off fat. Serve with your favorite mashed potatoes and mushrooms and green beans.
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