Meatloaf

I love meatloaf. Good meatloaf that is. I think my favorite lunch is a leftover meatloaf sandwich. The first recipe is a new one that I tried last night for dinner, and that I loved. It came from Allrecipes.com. The second recipe is the meatloaf I have been making for a long time. It originally came from a Real Lemon cookbook.

Bacon Mushroom Swiss Meatloaf

12 oz. chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 lbs. ground beef
1 egg
1/4 cup evaporated milk
6 oz. shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350.

Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 Tbsp. of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.

In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 oz. Swiss cheese, and all but 1 Tbsp. bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.

Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

Glazed Meatloaf

1/2 cup catsup
1/3 cup brown sugar
1/4 cup lemon juice
1 tsp. dry mustard
1 1/2 lbs. ground beef
1 1/2 cups fresh bread crumbs (about 2 1/2 slices)
1/4 cup finely chopped onion
1 egg, slightly beaten
1 tsp. beef bouillon

Preheat oven to 350. In a small bowl, combine catsup, sugar, 1 Tbsp. lemon juice and mustard; set aside. In large bowl, combine remaining ingredients and 1/3 cup sauce; mix well. In shallow dish, shape into loaf. Bake 1 hour; pour off fat. Pour remaining sauce over top of loaf; bake 10 minutes longer.