Instructions

1. In a small bowl, mix together ketchup, brown sugar, cider vinegar, allspice, and cloves. Blend well and set aside.
2. Place onions, green pepper, meat, horseradish, salt, mustard, and other spices in a bowl. Mix well.
3. Whisk together eggs, Worcestershire, and milk; add to meat mixture.
4. Work everything together thoroughly using your hands.
5. Add bread crumbs and oatmeal, continue mixing.
6. You can test seasonings by frying a small patty of mix in a skillet and tasting; adjust seasonings accordingly.
7. Place meat mixture in a 13×10 baking dish or jelly roll pan.
8. You want a loaf about 5 to 5-1/2 inches wide.
9. Slather the top with the ketchup mixture.
10. Lay bacon pieces across the top.
11. Bake at 350 degrees until meat is cooked through, about 1 hour. If meatloaf was refrigerated at time of baking, add another 10-15 minutes. You can test for doneness using a meat thermometer.
12. I prefer to pour off any excess grease in pan.
13. Let meat loaf sit at least 15 minutes before slicing.

Serve with choice of vegetables; I serve with mashed potatoes and brown gravy, soft white loaf bread, and English peas. I often substitute a green salad in lieu of the English peas. My family likes to spread mashed potatoes on their plate, place a slice of meat loaf on the potatoes, and pour brown gravy on top. They then dip their white bread into the gravy mixture. For a beverage, you cannot go wrong with sweetened ice tea served in mason jars; my family loves tea in mason jars. It just seems to taste better for some reason!

Leftovers are used for making meatloaf sandwiches next day. I’ll post that recipe separately.

You can use ready-made bread crumbs if you wish. I make my own bread crumbs and will be sure to post a link here to that recipe soon.
Enjoy!
The Rancher’s Daughter
www.theranchersdaughter.com