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Italian Meatloaf
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| Ingredients | |
| 1 pound | ground beef, (leaner is better) |
| 1 4 ounce can | mushrooms, (reserve juice) |
| 1/2 cup | dry bread crumbs |
| 1 large | egg |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | salt |
| • 4 center cut bacon 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
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 8x12 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.
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