Mom’s Meatloaf

This is an old family favorite, and I have yet to find a restaurant meatloaf that is better. As usual, I picked up this recipe watching Mom in the kitchen and so amounts are not exact, especially with the seasonings.

2 pounds ground beef
2-3 stalks celery, diced
6-8 white mushrooms, diced
1 medium onion, diced
1 egg
1 tbsp worcestershire sauce
1-2 tbsp ketchup (or tomato paste with a little water added)
1/2 tsp oregano
1/2 tsp salt
1/8 tsp pepper
parsley
bacon
breadcrumbs (optional)

» (Optional) Saute the onions until translucent, then add mushrooms, celery and herbs and cook for a few minutes. This step can be skipped if you like your veggies a little crunchier.
» Combine everything in a large mixing bowl except for the bacon. If you first sauted your vegetables, let that cool a bit before putting in the bowl and adding the egg. Mix up the ingredients with your hands until everything is evenly distributed.
» Take out a large baking dish and shape the meatloaf.
» Lay strips of bacon on top of the meatloaf (you can trim extra fat or cut them to the proper length). I typically lay them across the width, and lay the bacon so that each piece is touching the next.
» Preheat oven and cook at 425 degrees (F) for about 10-15 minutes, then turn down to 350 degrees. Test the meatloaf for firmness to see if cooking is finished, but it usually takes about an hour.