• 1/2 cup milk (I used 2 percent)
• 6 white bread slices (decrusted)
• 2 lbs. ground beef (I used round but you can use a meatloaf mix or any other combination)
• 1 cup Parmesan cheese, freshly grated
• 1 pkg. onion soup mix (Lipton or Mrs. Grass) or make your own (see recipe below)
• freshly ground black pepper
• 1/4 tsp. seasoned salt (I used Lawry’s)
• couple dashes of garlic powder (because I used a dry onion mix I did not use fresh garlic which was easier in this recipe or add additional salt)
• fresh parsley, minced to taste
• 1 tsp. (or so) soy sauce
• 2 eggs. slightly beaten
• 4 thin  slices of bacon to cover meatloaf lengthwise

Preheat the oven to 350 degrees.

Pour the milk over the bread and allow it to soak in for a few minutes. Tear into pieces and add to a large bowl along with the beef, Parmesan, onion soup mix, pepper, seasoned salt, couple dashes of garlic powder, soy sauce and parsley. Add the 2 eggs and with your hands gently combine all of the ingredients.

I used a roasting rack that had holes in it. I placed a piece of foil over it and using a knife poked holes in the foil. Pat the mixture into a meatloaf form (somewhere around 9 x 5 inches) and place on top of the foil. Brush a layer of glaze (below) or barbecue sauce over the meatloaf and lay the bacon slices over the top securing them with toothpicks.

After using my meatloaf pan I found it would be better to use a roasting pan with holes in it so the fat can drain better.

Bake for 60 minutes + or until a thermometer registers 160 degrees when inserted in the thickest part of the meatloaf. Allow to cool for at least 20 minutes before slicing and serving.

Dry Onion Soup Mix:

• 1/4 cup dried onion flakes
• 2 tbsp. beef bouillon granules
• 1/4 tsp. onion powder
• 1/4 tsp. parsley flakes
• 1/8 tsp. celery seed (chop or grind up the seeds)
• 1/8 tsp. paprika
• 1/8 tsp. ground black pepper

Combine above ingredients and substitute for a 1-ounce package of dry onion soup mix.

Brown Sugar-Chili Sauce Glaze (favorite) or use barbecue sauce:

• 1/4 cup chili sauce
• 2 tbsp. light brown sugar
• 2 tsp. cider vinegar

Combine ingredients in a small bowl and brush a thin layer all over the meatloaf before adding the bacon strips.

Tomato Sauce:

• 1/2 cup ketchup
• 6 tbsp. brown sugar
• 1 tsp. dry mustard
• dash or two of hot sauce
• dash or two of Worcestershire sauce

Combine all of the sauce ingredients in a small bowl and brush over the meatloaf before adding the bacon.

Serve with mashed potatoes –

• 3 lbs. Yukon gold potatoes peeled and cut into pieces
• 1 stick unsalted butter, softened
• half and half (or milk) heated to get desired creaminess
• kosher salt to taste (black pepper optional)

Peel and cut potatoes into pieces, rinse and place in a large saucepan and cover with salted water. Bring to a boil and cook for about 15 minutes or until a knife inserted comes out clean. Drain, rinse  and return potatoes back to pan to further dry. The rinsing removes some of the excess starch.

Add butter and combine with a hand-held masher, getting most of the lumps out. Slowly add the heated cream (milk) until you get the desired creaminess (I like to use my electric mixer now on low); season with salt and pepper if desired.

There are many ways to make mashed potatoes – this way works for me and I have never had “gluey” potatoes. Just depends on how you like your potatoes.

The meatloaf and potatoes freeze beautifully.

Recipe by cookingwithauntjuju.com