Meatloaf. A word that I hated to hear when I was a child. I'm not sure when I decide that it wasn't so bad, but eventually I did. When I had kids of my own, meatloaf became an easy go-to meal, but I still wasn't excited by it myself. That's when I came up with this recipe. It's got a lot more flavor and it's great left over. Here's what you'll need:
- 1 lb ground beef
- 1 lb bulk sausage
- 2 C Pepperidge Farm Cornbread Stuffing
- 1 C milk
- 2 TBL horseradish powder ( or 4 TBL prepared horseradish)
- 2 TBL Worchestershire sauce
- 1 small onion, chopped
- 2 TBL ketchup
- 1 egg
- garlic powder
- salt & pepper
- 3 sliced thick cut peppered bacon
Put the dry stuffing in a bowl and pour the milk over it to soften. I another bowl, combine all the rest of the ingredients and mix with hands until well combined. Add the softened stuffing and mix to combine.
Shape the mixture into a loaf and top with the 3 slices of bacon. Bake at 350 degrees for 1 1/2 hours.