1950′s-style Meatloaf Recipe

This meatloaf version became a family favorite in many households in the 1950′s. The key is in the onion soup mix and the mixture of ground beef with pork sausage for added flavor and moisture. If you do not eat pork or traditional bacon, you may substitute turkey or chicken sausage or use all ground beef. Turkey bacon is available as a substitute, or eliminate the bacon altogether. The leftovers make great sandwiches.

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Resting Time:: 15 minutes

Total Time: 1 hour, 60 minutes

Yield: 8 servings

Ingredients:

• 1-1/2 pounds ground beef (chuck is best)
• 1/2 pound ground pork sausage (seasoned or not)
• 2 eggs, lightly beaten
• 1 cup fine bread crumbs
• 1 to 2 large cloves of garlic, pressed
• 1 cup diced sweet onion
• 1/4 cup diced green bell pepper (sweet capsicum)
• 1 teaspoon dried oregano, crushed
• Freshly ground pepper to taste
• 1 Tablespoon Worcestershire sauce
• 1 package dry onion soup mix
• 1/2 cup milk
• 1 (6-ounce) can tomato paste, divided use
• 2 to 4 strips bacon, cut in half (optional)

Preparation:

Preheat oven to 350 degrees.
Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top.
Bake for 1 hour and 15 minutes. Let meatloaf rest 15 minutes before cutting to serve.
Yield: 8 servings