Meat Loaf (A. K. A. Killer Loaf)

Meat loaf gets a very bad rap and needlessly so. When made properly with good quality ingredients, it is moist, flavorful and very delicious. Whether you top it with ketchup or bacon (or both), this recipe for meat loaf will bring folks to the table, guaranteed. I've lightened the recipe up a little by substituting supreme lean ground beef for the very fatty ground chuck that originally went in there. However, you need to use ground pork for flavor, so do not substitute it with something else. This recipe makes two big loaves and it freezes well - simply form into a loaf and wrap it up well in plastic wrap, and put into a freezer bag. For sides, the traditional mashed potatoes works well, but baked potatoes are great and if you want another vegetable, kernel corn is very delicious. You'll discover on your own why it's been lovingly dubbed 'Killer Loaf.' ;)

Meat Loaf

1 lb. supreme lean ground beef (93/7)

1 lb. ground pork

2 eggs

1 package Lipton Onion Soup mix

¾ cup plain whole grain bread crumbs (recommendation:  Gia Russa)

½ a chopped onion (or more, to taste)

1 green pepper, finely chopped

6 to 8 stalks celery, finely chopped

Combine all the ingredients in a very large bowl. Use your hands to make sure everything is really well-blended; you can also use a stand mixer fitted with the paddle attachment to mix everything up, but be careful not to overbeat the mix since it can make the mixture tough.

Form the mixture into two loaves. If desired, brush ketchup on the top and layer on a few slices of bacon. Place the loaves in small pans and bake, uncovered, at 350 degrees for 1½ to 2 hours.

Don't worry about there being a ton of accumulated fat in the pans. By using supreme lean beef, there won't be that much fat that gets cooked out of the meat loaf. By following this recipe, you will still get a delicious, moist end product.

Makes 2 loaves