My Meat Loaf

My Meatloaf

My wife used to make the meatloaf around the house.  After I got to experimenting with her recipe, adding in a few things, taking a couple things out, re-doing some others, she doesn't make the meatloaf any longer. 

1 cup of water

1 beef bouillon cube

2 lbs – Combination ground pork, veal and beef (or all ground beef)

Mixture -

1 ½ Cups of Unflavored Bread Crumbs

1 package of Lipton Onion Soup Mix

1 medium onion – chopped

¼ cup chopped garlic

2 eggs

2 Tablespoons Worcestershire Sauce

1-Tablespoon Tone’s Liquid Hickory Smoke

1-Teaspoon Tabasco Sauce

1-Tablespoon Garlic Powder

1 Tablespoon Dried Sweet Leaf Basil

1 Tablespoon Dried Dill weed

1 Tablespoon cracked black pepper

½ Teaspoon Sea Salt

1 Heaping Tablespoon – Fresh Ground Horseradish (optional)

7 or 8 strips of bacon

½ -cup Cookie’s Western Barbecue Sauce

In the microwave or on the stove, heat the water with the bouillon. Let bouillon dissolve, set aside.

Add the mixture with the meat and mix thoroughly. When water has sufficiently cooled, pour in with meat and mixture and mix thoroughly. Place meatloaf the in a 10” X 6” X 2” non-stick baking pan (or spray with PAM before placing meat in pan). Cover and set in refrigerator for 1 hour.

30 minutes before cooking, remove meatloaf and allow to warm to room temperature. Preheat oven for 350. Place 7 or 8 strips of bacon on top of the meatloaf, fully covering the top of the meatloaf. Add another tablespoon of cracked black pepper on top of the bacon. Cook for 60 minutes.

After 60 minutes, pull meatloaf out of oven and glaze the top (over the bacon) with ½ cup of Cookie’s Western Barbecue sauce (or your favorite barbecue sauce). Place back in oven for 30 minutes at 350 degrees.

Pull meatloaf from oven when done and let sit for 10 minutes uncovered before slicing. Slice thickness as needed - a cut of an inch or so wide yields about 8 to 10 pieces.

Comments

[burph]

GREAT MEATLOAF WILL.THE BRIDE AND MYSELF GIVE IT TWO THUMBS UP.