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Mom's Meatloaf

Serves 6 to 8

My meatloaf recipe, which is in the similar and related recipes, is based on my mother's with an Italian twist, but her recipe is what I fondly remember from my childhood. My Pennsylvania Dutch grandmother made a similar meatloaf, but probably used ketchup instead of tomato sauce. It just proves that family recipes are passed down from one generation to another, but some change with individual tastes. That is why it is important to record them for posterity. My mother's meatloaf is an easy, delicious and comforting main dish.


Preheat oven to 375° F. Combine the first 8 ingredients, using 1/4 cup of the tomato sauce, in a large bowl. Work with your hands until well combined. If it seems too dry, add more tomato sauce. If too moist, add more bread crumbs. Form into a free form loaf about 8 inches long and 4 inches wide. Place in the center of a baking dish large enough to hold the loaf with extra space on all sides. Spoon the sauce over the top, then place the bacon slices across the sauce. Bake until thoroughly cooked, about 50 minutes. (Internal temperature should be at about 160°.) Remove from oven and let stand for 5 to 10 minutes before slicing. If desired, make a gravy using the pan juices, skimming off most of the fat first.

Notes: Mom sometimes added a little dry onion soup mix to the beef for extra flavor. If you do, just remember to cut down on the salt you add to the mixture since the soup mix is high in sodium.