Mom's Meat Loaf

This is a favorite family recipe that we as kids loved growing up. The bacon on top was always the best part! Grandma Vera Jean’s piquant sauce gives it the finishing flavor.

2 lbs ground beef (you can substitute 1/2 lb. with Farmer John’s traditional sausage)
1 egg
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Basil
1/4 c. ketchup
2 tbsp. Mustard
1 1/2 c. soft breadcrumbs
1/4 of an onion grated
1-2 cloves of garlic grated or pressed
2 tsp. of beef bullion or au jus packet.
1 c. boiling water
1 c. cheese (combination of Swiss and cheddar or cheddar only)

topped with Bacon and piquant sauce 1/2 c. ketchup, 1 Tbsp. Mustard, 1/2 tsp. nutmeg, 2 tbsp brown sugar (mix well with fork)



Dissolve beef bullion in boiling water, add bread crumbs, ketchup, mustard and egg, stir until soaked. Add all other ingredients saving beef for last. (Mom likes to mix meatloaf using hands, if you can stand it. You can also use a masher.) Smooth evenly into a regular sized loaf pan. Pour piquant sauce over top, poke several fork holes in the meatloaf. Place bacon on top (however many pieces fit). Bake at 350 for an hour making sure meat is cooked through to the center.

Meatloaf tastes great with Mormon Potatoes!