½ cup onion
½ cup bell pepper
½ cup mushrooms
3 gloves garlic, minced
2 Tbsp Bertolli olive oil
1 1/4 – 1½ cup seasoned breadcrumbs
1 cup McArthur milk
3/4 lb sausage
1 1/4 lb beef
2 Eggland’s eggs
½ cup grated Parmesan cheese
½ – 1 tsp red pepper flakes (optional)
½ tsp salt
1 tsp pepper
1 ½ tsp oregano
½ tsp basil
pkg bacon strips (10-12)
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or spray lightly with cooking spray.
Chop onion, mushrooms and bell pepper. Mince garlic. Heat olive oil in a large skillet over medium heat. Cook veggies until they are tender and the onions are translucent. Transfer to a large bowl to cool.
Add in breadcrumbs and milk, mix well. Add all meat and eggs to bowl. Gently mix without compacting. Sprinkle with cheese and seasonings, including the optional red pepper flakes. Mix well with your hands.
Transfer mixture to prepared baking sheet. Form a 10×4″ log, roughly.
Starting at one end, begin laying bacon over the meatloaf log. Overlap each piece slightly to allow for any shrinkage that may occur when the bacon cooks. Be sure to leave ½” overhang on all sides. After covering the entire meatloaf, carefully fold bacon underneath the edges.
Bake on the middle rack for 50-60 minutes or until a meat thermometer reads 160 when inserted into the center of the meatloaf. Broil for an additional 3 minutes to crisp up the bacon. Do not leave it in the oven waiting for the bacon to look super crispy, it will be overdone when you pull it out as bacon continues to cook after being removed from the oven.
Cool slightly. Using two large spatulas, carefully transfer to a second baking sheet or serving platter to cool for at least 10 minutes. Cut into ½ – 1″ pieces with a serrated knife.
Source : allrecipes.com