1950's-style Meatloaf Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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This meatloaf version became a family favorite in many households in the 1950's. The key is in the onion soup mix and the mixture of ground beef with pork sausage for added flavor and moisture.

INGREDIENTS:

• 1-1/2 pounds ground beef (chuck is best)
• 1/2 pound ground pork sausage (seasoned or not)
• 2 eggs, lightly beaten
• 1 cup fine bread crumbs
• 1 large clove of garlic, pressed
• 1/2 cup minced sweet onion
• 1/4 cup minced green bell pepper
• 1 tsp dried oregano, crushed
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 Tbsp Worcestershire sauce
• 1 package dry Lipton's Onion Soup mix
• 1/2 cup milk
• 1 (6-ounce) can tomato paste, divided use
• 2 to 4 strips bacon, cut in half (optional)

PREPARATION:

Preheat oven to 350 degrees.

Combine ground beef, pork sausage, eggs, bread crumbs, garlic, sweet onion, bell pepper, oregano, kosher salt, pepper, Worcestershire sauce, onion soup mix, milk, and half of the tomato paste.

Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top.

Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.

Yield: 6 servings