Growing up, my mom made meatloaf and sour cabbage. I did NOT like it as a child. Of course I do now. But it was the only meatloaf I remember being introduced to when I was young.
So, when my mother-in-law served us meatloaf for dinner, it was instantly my favorite meatloaf. My kids still ask for me, or Grandma, to make it for them.
I also published it in the first edition of the Harter House Cookbook,
Recipe by Barbara Kauffman.
This recipe makes two loafs. Tomorrow I'll enjoy a meatloaf sandwich
2 lbs. Harter House lean Ground Chuck
1 Cup Shredded Cheddar Cheese
1/4 C Dried Bread Crumbs
2/3 Cup onion, chopped
1/4 cup Ketchup
2 Tbl. Parmesan Cheese
2 Tbl. Worchestershire
1 tsp. salt
1.4 tsp pepper
2 eggs
12 strips Harter House Double Smoked Bacon
Combine all ingredients except bacon.
Mix well.
Divide mixture in half.
Shape each in a roll.
Wrap in Bacon.
Bake at 375 degrees for 40 minutes.
Do Not overcook.
Allow to rest before slicing.
2/3 Cup onion, chopped
1/4 cup Ketchup
2 Tbl. Parmesan Cheese
2 Tbl. Worchestershire
1 tsp. salt
1.4 tsp pepper
2 eggs
12 strips Harter House Double Smoked Bacon
Combine all ingredients except bacon.
Mix well.
Divide mixture in half.
Shape each in a roll.
Wrap in Bacon.
Bake at 375 degrees for 40 minutes.
Do Not overcook.
Allow to rest before slicing.
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