Bacon Topped Meatloaf
This is the ultimate comfort food on a cold, snowy weekend. Serve it with mac/cheese and cabbage - how easy is that? Oh and who doesn't love a meatloaf sandwich the next day? That bacon just puts it over the charts on the yum yum scale. Y'all enjoy!
2 pounds ground brisket or beef
1 pound ground pork
18 saltine crackers
½ green pepper, diced
½ yellow onion, diced
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
3 slices hickory bacon, partially cooked – not crisp
3/4 cup brown sugar, firmly packed divided
3/4 cup ketchup
1 tablespoon vinegar
Preheat oven to 350 degrees. Combine first eight ingredients and ¼ cup brown sugar in medium bowl just until blended. Chill mixture for about 10 minutes. Form into a 10x5 loaf. Top with bacon slices which have been cut in half. Place meatloaf on rack lined with foil. Punch holes in foil to allow drippings. Place rack on baking sheet. Bake for 1 hour. Turn broiler on for a few minutes so bacon will crisp. Watch and don’t burn. Stir together ketchup with remaining brown sugar and vinegar; pour over meatloaf. Bake 15 more minutes at 350. Remove from oven; let stand 20 minutes before slicing.