By Yankee Magazine
Mar 17 2003
Marrying into an Italian family necessitated the need for my own recipe for Italian Meatloaf that is moist and delicious and my husband’s favorite.
2-1/2 pounds ground chuck (at least 85% lean)
1 large onion, chopped
2 large peppers, chopped
2 tablespoons garlic
1 16-ounce can diced tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon seasoned salt for meat
salt and ground pepper to taste
Progresso Italian bread crumbs
4 slices uncooked bacon
1 16-ounce can tomato sauce
Preheat oven to 375 degrees. In a bowl, combine meat, onions, and peppers. Add next 8 ingredients and mix thoroughly. Add enough bread crumbs so meat mixture holds together nicely.
Form into a loaf shape and place in a large baking pan. Put strips of bacon lengthwise over the top, then cover with tomato sauce. Bake uncovered for 1-1/2 hours. Serve with mashed potatoes and fresh green beans.