Italian Meatloaf

Chance made the meatloaf for our weekly club meeting.  Here’s his recipe:

Italian Meatloaf, from this recipe at Tastymeatloafrecipes.com

1 pound ground beef (leaner is better)

1 4 oz can mushrooms (reserve juice)

1/2 cup dry bread crumbs

1 large egg

1/2 tsp garlic powder

1/2 tsp salt

4 center cut bacon strips

1 tsp dried parsley

1/2 tsp oregano

1/2 tsp basil

1/2 tsp thyme

2 T dry bread crumbs

1/2 onion, finely chopped

1 cup mozzarella cheese

1 8 oz can tomato sauce

Preheat oven to 375 degrees.  Add water to mushroom juice to make 1 cup.  Fry bacon until crispy, drain and crumble.  Set aside.

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 8×12 inch rectangle.

Sprinkle meat with parsley, oregano, basil, thyme and 2 tablespoons 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.

Chance used Italian-style bread crumbs which were cheese-flavored.  Other than that, he followed the recipe faithfully. He served it on sliced Ciabatta from Breadsmith.

Here’s a picture of the whole loaf:

And my half eaten sandwich: