Champion Meat Loaf

Boy 1 won't eat hamburgers and complains when I have hamburger ground up in other dishes, but he will actually ask me to make meatloaf. I haven't figured that one out yet. I think he mostly likes the usual sauce that goes on top of most meatloaf recipes. You know the one with ketchup, maybe some mustard, and brown sugar. Personally, I'm not a big fan of that topping, so when I saw this meatloaf recipe I figured I would give it a try. I think it's probably one of the best meatloaf recipes I have ever used! Totally moist and yummy. When I first made it, it did seem to be missing a little something without the sauce, which I think was mostly because I've always made meatloaf with the sauce on it. So when I make this I just make up a little bit of the sauce and cook it on the stove or in the microwave for a few minutes and then those who want it can use it if they so desire. Even the girl eats most of her serving without complaint. And, as usual, Boy 2 just won't try it. I try to be patient. He's four and what he eats is one of the few things he has almost total control over. Someday he'll like this, too! (At least that's the dream I hold onto with both fists.)

Champion Meat Loaf
by Melanie Lewis (from a ward/church cookbook)

1 1/2 lb ground beef (I usually just use two pounds since I buy them in 1 pound packages)
2 eggs, slightly beaten
1 envelope onion soup mix
1 cup sour cream
1 cup decrusted soft bread crumbs (I just use store bought bread crumbs)
2-3 strips bacon or bacon bits (NOT Bacos! Bacon strips is best but if you use bits, use real bacon bits.)

Preheat oven to 500 degrees. (Yes, 500 - you don't bake it at that temp.) Mix together beef, eggs, soup mix, sour cream, and bread crumbs. Shape in loaf pan and top with bacon or sprinkle with bacon bits. Put in oven and turn the temperature down to 375 degrees. Bake for 1 hour.