- 1 lb ground beef (leaner is better)
- 1 4 oz can mushrooms (reserve juice)
- 1/2 cups dry bread crumbs
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 center cut bacon strips( I use Oscar Mayer Real Bacon bits)
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon basil
- pinch or less of thyme
- 2 tablespoons dry bread crumbs
- 1/2 onion finely chopped
- 1 cup mozzarella cheese
- 1 8oz can tomato sauce ( I used last years canned tomatoes from the garden)
Directions: Preheat oven to 375 degrees. Add water to mushroom juice to make 1 cup. ( I leave out the mushrooms). Fry bacon until crispy, drain and crumble. Set aside. ( Save time by using already cooked bacon).
Combine beef, 1/2 cup bread crumbs, egg, mushroom juice, garlic powder and salt in a large bowl. Mix well. On wax paper, form meat mixture into a 8x12 inch rectangle.
Sprinkle meat with parsley, oregano, basil, thyme, and 2 tablespoons of breadcrumbs. ( If you mix the seasons in a small dish first, then oven meatloaf works well). Spread bacon, onion, mushrooms, and cheese evenly over meat.
Roll meat into an 8 inch wide loaf. Place meatloaf into an 8 inch glass bread pan or glass baking dish.
Bake around 50-60 minutes. Pour tomato sauce over meatloaf and cook an additional 15 minutes.
Let meatloaf sit for 5 minutes before slicing and serving.
Recipe by: tastymeatloafrecipes.com
