Grandma's Meatloaf

This meatloaf is hands-down-knock-yer-socks-off delicious, moist, filling, and everything an awesome meatloaf is supposed to be--not only on the day you serve it, but for a sandwich or two the next day--if it lasts that long!  

It has to be the bacon on top. Or maybe it's the tomato paste. Whatever it is, you've got to try it and this will become your go-to recipe for meatloaf.

Because Grandma had no less than 50 meatloaf recipes in her cookbook, it was difficult to decide which one to use. All the recipes were variations on a theme really, but this was the one that appeared to be used the most--what with the tell-tale drips and smudges all over it! As soon as we tried it, we knew this was The One!

Grandma's Meatloaf

1½  pounds ground beef (chuck is best)
½ pound ground pork sausage (whatever variety you like)
2 eggs, lightly beaten
1 cup fine bread crumbs
2 large cloves of garlic, minced½ cup diced sweet onion
¼ cup diced green bell pepper (optional)
1 tsp oregano
Freshly ground pepper to taste
1 Tbsp Worcestershire Sauce
5 Tbsp Grandma's dry onion soup mix (see below)
    or 1 packet dry onion soup
½ cup milk
1 (8-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)

Preheat oven to 350F.  Combine ground beef, pork sausage, eggs, bread crumbs, garlic, onion, bell pepper, oregano, ground pepper, Worcestershire Sauce, dry onion soup mix, milk, half of the tomato paste. Gently mix only until combined so meatloaf isn't tough. Form into loaf and spread tomato paste on top.  Weave bacon strips over the top. Bake 1 hour and 15 minutes. Test for doneness, then let meatloaf rest for 15 minutes before serving. Yield: 8 servings.

Grandma's Dry Onion Soup Mix

3/4 cup minced dehydrated onion flakes
1/3 cup beef flavored instant bouillon powder
4 tsp onion powder

1/4 tsp celery salt
1/4 tsp sugar
1/8 tsp pepper

Mix together and store in container with tight fitting lid or plastic bag.  [5 Tbsp equals 1 packet of purchased mix.]