MEATLOAF from Soulard's Restaurant

As you can well imagine, anyone who lists cheeseburgers among her favorite foods would also like meatloaf. It's true, I do, as much for the comfort factor as for the nostalgia. The first wafts of the marriage of baking beef and bacon and I'm back in my mother's kitchen, a bottle of French's yellow mustard in hand, waiting for it to come out of the oven.

This recipe is yet another winner from the St Louis Post-Dispatch cookbook, Special Requests, that I am slowly cooking my way through. It's easy, tasty, and one I'm sure you'll enjoy.

MEATLOAF from Soulard's Restaurant

2 pounds ground chuck
1/2 pound pork sausage

2 eggs

2/3 cup rolled oats

1 tablespoon steak sauce

2 teaspoons ground green peppercorns

1 teaspoon onion powder

1 teaspoon chopped parsley

1 tablespoon seasoned salt

1 teaspoon ground black pepper

1 cup ketchup, divided

6 to 8 slices bacon

Brown gravy, for serving

Preheat oven to 350 degrees. In a large bowl, combine ground chuck, sausage, eggs, oats, steak sauce, green peppercorns, onion powder, parsley, seasoned salt, pepper and 1/2 cup ketchup. Mix gently but well  shape mixture into a loaf about 4-1/2 inches wide, 2-1/2 onches thick and 11 inches long.  Put in a shallow baking dish; top loaf with remaining ketchup  Arrange bacon slices on top. Bake 35 minutes or until cooked through. Allow to rest for 10 minutes before slicing. Serve with brown gravy.

Served with a mound of mashed potatoes and steamed broccoli, no meal has a greater comfort factor than this one.

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