1 lb ground beef
1 cup onion, chopped
2 garlic cloves, chopped
30 oz chunky spaghetti sauce (I use one that has mushrooms and green peppers)
10 oz beef broth
2 cups water
1 tsp sugar
1 tsp salt
1/2 tsp ground pepper
1 (10 oz) can RoTel diced tomatoes and green chilies
1 can each, corn, green beans, carrots, peas – drained
4 – 5 medium size potatoes, cubed
~Cook hamburger in onion and garlic.
~Drain and set aside
~In large soup/stock pot – add remaining ingredients
~Add hamburger
~Allow to cook for several hours until potatoes are fork tender
6 slices bacon
3 large eggs
1/2 c milk
1 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme leaves
1/4 tsp ground nutmeg
Dash ground cloves
1 cup soft white-bread crumbs
2 lb ground beef
2 Tbl chopped parsley
1/2 cup chopped green onions (optional)
1 clove garlic (minced)
1/3 cup chili sauce
1 Tbl light brown sugar
1/2 tsp dry mustard
~In medium skillet, over medium heat, saute bacon until partially cooked but not browned. Drain on paper towels and set aside
~Preheat oven to 350
~In large bowl, lightly beat eggs with milk, salt, pepper, thyme, nutmeg and cloves. Stir in bread crumbs and let stand for 5 minutes
~To egg mixture, add beef, parsley, green onions, and garlic. Stir until well mixed. Transfer beef mixture to foil-lined 12 x 8 baking pan. Press into “loaf” shape. Place bacon strips diagonally across meatloaf and back for 45 minutes
~Meanwhile, in small bowl, combine chili sauce, brown sugar and mustard; stir to blend. Remove meat loaf from oven after 45 minutes, brush “sauce” on top of bacon and return to oven for 15 minutes, or until meatloaf is cooked through.
