Veronica Labay | Controller

The staff was seduced by this meatloaf named after Labay’s husband, Denny Muhlstein, who discovered the recipe. “By sharing it, I hope to bring smiles to many dinner tables,” Labay says.

1 1/2 pounds ground beef
1/2 pound ground pork sausage (seasoned or not)
2 eggs, lightly beaten
1 cup fine breadcrumbs
1 large clove garlic, pressed
1/2 cup minced sweet onion
1/4 cup minced green bell pepper
1 teaspoon dried oregano, crumbled
1 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon Worcestershire sauce
1 package dry onion soup mix
1/2 cup milk
1 can (6 ounces) tomato paste, divided use
2–4 strips bacon, cut in half (optional)

1. Preheat oven to 350 degrees.

2. Combine ground beef, pork sausage, eggs, breadcrumbs, garlic, onion, bell pepper, oregano, salt, pepper, Worcestershire sauce, soup mix, milk and half the tomato paste. Gently mix only until combined. Do not overmix or the mixture will become tough.

3. Form into a loaf. Cover with the remaining tomato paste. Weave the bacon strips over the top.

4. Bake 1 hour. Allow the meatloaf to rest 15 minutes before slicing to serve.

Serves 6.