Sweet Ketchup- and Bacon-Topped Meatloaf

Adapted from Southern Living 2003 recipe

1 lb ground beef
1 lb ground pork sausage (I used sweet Italian seasoned)
1/2 c soft bread crumbs
1 medium onion
2 large eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried Italian seasoning
bacon
1/2 cup firmly packed brown sugar
1/3 cup ketchup
1/3 cup molasses

In a skillet on medium heat, caramelize onions, set aside. Pulse 1-2 slices fresh sandwich bread in the food processor, until even crumb is established. Measure out 1/2 cup (remainder can be frozen in a ziplock bag) Meanwhile, mix together eggs, salt, pepper, Italian seasoning & bread crumbs in a large mixing bowl. Break beef and pork apart, coat with egg mixture. Add onions, and mix together until all coated and incorporated, being careful not to overwork the mixture, because that will make the meatloaf tough.

Heat oven to 375. Line a rimmed jelly-roll or large casserole dish with foil. Freeform the mixture into 2 logs about 6" x 2" Cook 20 minutes.

Meanwhile, mix ketchup, brown sugar & molasses in a measuring cup or small mixing bowl. After 20 minutes cooking, pour or spoon ketchup mixture evenly over the loaves, then top with bacon lengthwise along the loaf. (I used 3 slices per loaf). Cook at 375 for 50 minutes or until no longer pink in the middle.


I even was able to make this egg-free by using Ener-G egg replacer. Using safe bread, it's dairy-free, too.