This meatload is extra moist, juicy and flavorful because of the bacon slices which are added to it.


1 tablespoon olive oil

1 cup chopped onions

1/2 cup chopped celery

2 teaspoons chopped garlic

1 teaspoon salt, divided

1 tablespoon chopped fresh flat-leaf parsley

2-3/4 pounds unseasoned meatloaf mix (ground beef, pork and veal) or ground beef round

3/4 cup fresh bread crumbs (2 slices firm white sandwich bread)

1/3 cup ketchup

2 large eggs

1/4 teaspoon ground nutmeg

4 slices bacon

1 28-ounce can plum tomatoes in juice

1 tablespoon olive oil

1 large garlic clove, chopped

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

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1. Arrange rack on lowest position in oven. Heat oven to 350 degrees F. Heat one tablespoon oil in a large skillet over medium heat.

2. Add onions, celery and 2 teaspoons garlic; cook 5 minutes, until vegetables soften. Stir in 1/2 teaspoon of the salt and the parsley. Remove from heat and let stand until cooled to room temperature.

3. Combine meatloaf mix, bread crumbs, ketchup, eggs, remaining 1/2 teaspoon salt, nutmeg and the cooked vegetables until blended.

4. Transfer mixture to a shallow pan; shape into a 9-1/2x5-inch oval. Arrange bacon slices on top. Bake 70 minutes, until an instant-read meat thermometer inserted in center registers 160 degree F.

5. Combine tomatoes, 1 tablespoon oil, 1 clove garlic, 1/4 teaspoon salt and the pepper flakes in a 9-inch glass baking dish, breaking up tomatoes with a spoon. Bake on lower rack with meatloaf, 35 to 40 minutes, until sauce thickens.

6. Serve sauce with meatloaf.

Makes 6 servings.

From Ladies Home Journal