Prep Time: 20 mins
Cook Time: 1 hr
Servings: 6 to 8

Meatloaf Ingredients
1/2 cup plain breadcrumbs
1/2 cup milk
1 small white or yellow onion
1/2 small bell pepper
2 cloves garlic
1 large egg
2 to 3 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons Worcestershire sauce
2 tablespoons ketchup
2 pounds ground chuck (80/20)
6 slices thin-cut bacon

Sauce Ingredients
1/2 cup ketchup
1 teaspoon yellow mustard

Instructions
Heat oven to 350 F. Line a rimmed baking sheet with aluminum foil or spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. Set aside. In a medium bowl, stir breadcrumbs and milk together. Set aside to allow breadcrumbs to absorb milk. Roughly chop onion, pepper and garlic. Use a food processor or chopper to finely mince the vegetables. Add chopped vegetables, egg, salt, pepper, Worcestershire and ketchup to the breadcrumbs. Mix to combine. In a large bowl, combine that mixture with the ground chuck until just incorporated. Mixing too much can result in tough meatloaf. Transfer the meat mixture to the prepared pan, and form into a loaf in the center of the pan. In a small bowl, mix ketchup and mustard, and spread it over the meatloaf. Arrange bacon on top, and gently tuck edges under the meatloaf. Bake uncovered for 50 to 60 minutes or until the meatloaf is cooked through. An instant-read thermometer should read 160 F when inserted in the center. If the bacon isn’t cooked to your liking, turn the broiler on low, and place the meatloaf in the middle of the oven, watching very carefully, until it’s browned to suit you. Allow the meatloaf to rest 5 to 10 minutes before slicing and serving.

Stacey’s Recipe Note
To ensure a flavorful meatloaf, fry a small bit of the prepared meat mixture in a small skillet to taste for seasoning before forming it into a loaf in the pan. Adjust accordingly.