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Print this Recipe    Meatloaf 54

Bacon and Triple Tomato Meatloaf

4 slices bacon, chopped
2 tablespoons sun-dried tomatoes, chopped
1 egg
1/2 cup sweet green pepper, finely chopped
1/2 cup onion, finely chopped
1/2 cup dry bread crumbs
1/3 cup tomato juice
1 1/3 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 1/2 lb lean ground beef
6 slices beefsteak tomato, 1/4-inch thick
1 teaspoon olive oil

In skillet, cook bacon over medium-high heat for about 5minutes or
until crisp. Drain on papertowels. Meanwhile, soak sun-dried
tomatoes in boiling water for 5minutes or until softened. Drain.
In large bowl, beat egg lightly, add bacon, sun-dried tomatoes,
green pepper, onion, bread crumbs, tomato juice, Worcestershire
sauce, salt, basil, oregano and pepper. Mix in beef. Pack into
8- x4-inch loaf pan. Lay slices of tomato on top, overlapping
slightly, brush with oil. Bake in 350 F oven for about 1 hour or
until no longer pink inside and tomato slices are roasted. Drain
off fat.

Serve with your favourite mashed potatoes and mushrooms and green
beans.

Yield: 6 servings

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