Savory Meatloaf
Bake at 400 degrees for 15 minutes, then at 350 degrees for 1 hour. Makes 6 servings plus leftovers.
1½ pounds ground chuck
¾ pound bulk sausage
1 cup uncooked quick oats
1 medium-sized onion, grated
½ cup chopped parsley
2 eggs
1 teaspoon leaf basil, crumbled (I amp this up)
1 teaspoon salt
¼ teaspoon pepper
1 cup vegetable cocktail (like V-8)
4 slices bacon
3 medium-size-baking potatoes, washed and quartered lengthwise
1. Combine beef, sausage, oats, onion, parsley, eggs, basil, salt, pepper and vegetable juice in a large bowl; mix with wooden spoon or hands until well-blended. Chill mixture for 1 hour to firm up.
2. Shape mixture into a loaf shape about 10 inches long on oiled jelly-roll pan. Arrange bacon slices over top. [I cut the slices in half so I can overlap them – “farmers cut” bacon works this best as it’s a bit thicker]
3. Bake in a hot over (400 degrees) for 15 minutes. Lower temperature to moderate (350 degrees) and bake 25 minutes. Add potatoes to pan, turning them to coat with drippings. Continue baking 35 minutes longer until done. [Personally, I would add the potatoes a little earlier to make sure they are really browned well – they are my dd’s favourite part of this recipe]
4. Arrange meatloaf and potatoes on cutting board or platter. Serve with cherry tomatoes and steamed broccoli spears if you wish. Reserve remaining meatloaf to slice and serve cold for another meal.
Janet W. January 2006