MEATLOAF

SERVES 6

I imagine there are as many recipes for meatloaf as there are people who make it. It's one of those things that, even though a recipe has been passed down, most of us alter it at some point. Of course, there are all sorts of fancy versions now, with unconventional ingredients added for diversity. Personally, my favorite is still the classic meatloaf, and this is my recipe.

INGREDIENTS

2 slices day-old bread, cut in 1/2-inch cubes (about 2 cups)

1/2 cup milk

2 pounds ground chuck

3/4 cup quick or old-fashioned oats, uncooked

3/4 cup finely chopped onion

2/3 cup finely chopped green pepper

3 large garlic cloves, minced

2 tablespoons dried oregano

1 tablespoon dried parsley

1 tablespoon Worcestershire sauce

1 teaspoon lemon juice

Salt and pepper to taste

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/4 cup unseasoned tomato sauce

4 strips bacon

Soak the bread in the milk until wet. Squeeze out excess milk and discard. Place the bread and all of the remaining ingredients, except the tomato sauce and bacon, in a large bowl. Work with your hands until well combined.

Preheat oven to 375° F. Form the meat mixture into a loaf about 8 inches long and 4 inches wide. Place in the center of an 8 x 8-inch baking dish. 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 about 160°) Remove from oven and let stand about 5 minutes before slicing. Leftovers make great sandwiches.

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