Meatlloaf Italian Meatloaf |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a terrific meatloaf with Miss Piggy draped across the loaf! Ingredients:
1 lb ground beef (leaner is better) |
1 (4 ounce) can mushrooms (reserve juice) |
1/2 cup dry breadcrumbs |
1 large egg |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
4 slices bacon, thick 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 (8 ounce) can tomato sauce |
Directions:
1. Preheat oven to 375 degrees. Add water to mushroom juice to make 1 cup. Fry bacon until crispy, drain and crumble. Set aside.
2. Combine beef, 1/2 cup breadcrumbs, egg, mushroom juice, garlic powder and salt in a large bowl. Mix well. On wax paper, form meat mixture into a 8x12 inch rectangle.
3. Sprinkle meat with parsley, oregano, basil, thyme and 2 tablespoons of breadcrumbs. Spread bacon, onion, mushrooms and cheese evenly over meat.
4. Roll meat into an 8 inch wide loaf. Place meatloaf into an 8 inch glass bread pan or glass baking dish.
5. Bake for 60 minutes. Pour tomato sauce over meatloaf, and cook for an additional 15 minutes.
6. Let meatloaf sit for 5 minutes before slicing and serving.
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