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In a LARGE mixing bowl (if using a stand mixer, use the bread hook), combine the following ingredients: eggs, Rotel, ketchup, bread crumbs, onion soup mix, Worcestershire Sauce, salt and pepper, dry mustard, and bacon bits.
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Mix until well blended.
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3
I use a 32-cup Tupperware bowl, and a wooden spoon for this part of the mixing.
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When condiments and dry goods are well blended, add ground beef, half a pound to a full pound at a time, mixing well after each addition.
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5
I usually abandon the spoon at this point and use my well-washed hands to really mix the spices and dry goods mixture fully into the meat.
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6
Once all the beef is fully mixed (and you may need to add additional dry goods/condiments to your meat), you are ready to make the loaves!
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7
Prior to commencing mixing, I prep my mini loaf pans; I have 8 and I line them with foil.
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8
(There will be enough with this recipe to make 8 mini loaves and a large family size loaf.
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I use the mini loaves so that Geoff may have meatloaf on Mondays, and control his portions.
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10
The family size loaf is for either Sunday or another occasion.)
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Take a softball-sized amount of the meatloaf mixture and shape it into a loaf and place it in each of the mini pans.
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This will enable you to completely fill the pans, as well as add or remove meatloaf as needed.
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After the loaves are made, wash hands thoroughly, and open up the package of bacon (if you have not done so already).
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Take one piece of bacon per mini loaf, cut it in half and lay both halves on top of the meatloaf.
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Close the foil over the loaves and either freeze or cook in a 425-degree oven for 30 minutes.
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I recommend using a cookie sheet underneath the mini loaves due to grease seepage from the foil.
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For the family size loaf, I use a brownie pan, lined with foil.
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I layer the bottom of the foil with four pieces of bacon cut in half.
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I then take the remaining meatloaf mixture and shape a family loaf, placing it in the middle of the bacon lined pan.
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I then take the remaining bacon, and top the loaf with the pieces in a criss cross pattern.
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Then fold the foil and bake in a 425-degree oven for 45 minutes.
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After 45 minutes, either open the foil or remove the meatloaf completely into another pan, so that the bacon can finish crisping.
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23
As with the mini loaves, I use a cookie sheet underneath to catch any grease.
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24
Crisp bacon for 5 to 15 minutes, depending on how quickly it finishes cooking.
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Remove from the oven and let sit for 10 minutes while you prep your side dishes and the cheese and salsa for the meatloaf.
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26
Garnish meatloaf with grated cheddar cheese and top with salsa.
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Voila!
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28
Geoffs favorite meal.
