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1 c. milk
6 slices bread
2 lb. ground beef
1 c. Parmesan cheese, grated
1 tsp. salt
1/4 tsp. seasoned salt (such as Lawry's)
Freshly ground black pepper
1/4 to 1/2 c. flat leaf parsley, minced
4 eggs, beaten
8 to 12 bacon, thin sliced

Preheat oven to 350 degreesF. Pour milk over bread and allow it to soak in
for several minutes. Place ground beef, milk soaked bread,
Parmesan cheese, salt, seasoned salt, black pepper and parsley into
a large mixing bowl. Pour in the eggs. With clean hands, mix
ingredients until well mixed. Form the mixture into a loaf shape
on a broiler pan which will allow the fat from the meat to drain.
Pour 1/3 of the tomato gravy (recipe below) over the top of the

Bake for 45 minutes, then pour another 1/3 of the remaining tomato
gravy over the meatloaf. Bake an additional 15 minutes.

Serve with the remaining tomato gravy on the side as a dipping sauce.

Tomato Gravy
1 1/2 c. ketchup
6 Tbsp. brown sugar
1 tsp. dry mustard
Dash or two of hot sauce, more if you like heat

Pour the ketchup into a small bowl. Add the brown sugar, dry
mustard and hot sauce to taste. Stir until well combined.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.