ITALIAN-STYLE MEATLOAF

SERVES 6

I imagine there are as many recipes for meatloaf as there are people who make it. I always loved my mother's meatloaf but, as I started to experiment more with cooking, I changed a few things to suit my tastes, and this recipe is a cross between my Mom's and how my Italian friends made it. Nowadays, people add all sorts of unusual ingredients to meatloaf. Some sound interesting, but my favorite meatloaf made with beef is still the classic, and this is my recipe. For something different and healthier, but just as delicious, try my Turkey Loaf, which is linked on the full page view.

• 2 slices day-old bread, cut in 1/2-inch cubes (about 2 cups)
• 1/2 cup milk
• 2 pounds lean ground beef (see notes below)
• 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 large 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 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 about 160°) Remove from oven and let stand about 10 minutes before slicing. Leftovers make great sandwiches.

Notes: By placing the meatloaf in a large pan, rather than a loaf pan, the sides brown more and the grease has somewhere to go instead of back into the meat mixture. Typically, meatloaf is made with ground chuck. If you want to make a leaner loaf, as I do, you can use ground sirloin, which is usually 90% lean. The flavor is equally good.

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