Mom’s Meatloaf (Geoff’s Favorite)

In a LARGE mixing bowl (if using a stand mixer, use the bread hook), combine the following ingredients: eggs, Rotel, ketchup, bread crumbs, onion soup mix, Worcestershire Sauce, salt and pepper, dry mustard, and bacon bits. Mix until well blended.

I use a 32-cup Tupperware bowl, and a wooden spoon for this part of the mixing.

When condiments and dry goods are well blended, add ground beef, half a pound to a full pound at a time, mixing well after each addition. I usually abandon the spoon at this point and use my well-washed hands to really mix the spices and dry goods mixture fully into the meat.

Once all the beef is fully mixed (and you may need to add additional dry goods/condiments to your meat), you are ready to make the loaves!

Prior to commencing mixing, I prep my mini loaf pans; I have 8 and I line them with foil. (There will be enough with this recipe to make 8 mini loaves and a large family size loaf. I use the mini loaves so that Geoff may have meatloaf on Mondays, and control his portions. The family size loaf is for either Sunday or another occasion.)

Take a softball-sized amount of the meatloaf mixture and shape it into a loaf and place it in each of the mini pans. This will enable you to completely fill the pans, as well as add or remove meatloaf as needed.

After the loaves are made, wash hands thoroughly, and open up the package of bacon (if you have not done so already). Take one piece of bacon per mini loaf, cut it in half and lay both halves on top of the meatloaf. Close the foil over the loaves and either freeze or cook in a 425-degree oven for 30 minutes. I recommend using a cookie sheet underneath the mini loaves due to grease seepage from the foil.

For the family size loaf, I use a brownie pan, lined with foil. I layer the bottom of the foil with four pieces of bacon cut in half. I then take the remaining meatloaf mixture and shape a family loaf, placing it in the middle of the bacon lined pan. I then take the remaining bacon, and top the loaf with the pieces in a criss cross pattern. Then fold the foil and bake in a 425-degree oven for 45 minutes. After 45 minutes, either open the foil or remove the meatloaf completely into another pan, so that the bacon can finish crisping. As with the mini loaves, I use a cookie sheet underneath to catch any grease.

Crisp bacon for 5 to 15 minutes, depending on how quickly it finishes cooking. Remove from the oven and let sit for 10 minutes while you prep your side dishes and the cheese and salsa for the meatloaf. Garnish meatloaf with grated cheddar cheese and top with salsa.

Voila! Geoff’s favorite meal.