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2 teaspoons olive oil
1 cup onion, diced
2 garlic cloves, minced
1 lb ground beef
1 lb pork breakfast sausage {can do 2 lbs of ground beef instead}
1/4 cup Cream of Mushroom soup
1/3 cup sourdough bread crumbs
1/2 cup freshly grated Parmesan cheese,
1/4 cup parsley, minced
2 eggs, beaten
1/2 teaspoon sage
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons pepper
2 teaspoons Worcestershire sauce
10 thin slices of bacon


Preheat oven to 350F. In a small skillet, saute onions and garlic in olive oil until tender. Set aside. Combine onion/garlic mixture with meat and all ingredients up to, but not including, bacon in a large bowl. Fold thoroughly until well combined.

Line a 9″ x 5″ loaf pan with bacon strips and then carefully press the meat mixture into the loaf pan so as not to disturb the bacon slices in the pan. Line a broiler pan with foil {or a baking sheet with a 2″ edge} and place the loaf pan upside down on the pan to allow the fat to drain out while cooking.

Bake for 30 minutes. Carefully remove the pan from the meatloaf and brush the meatloaf with your favorite BBQ sauce and bake for another 30 – 40 minutes or until the internal temperature reaches 160 degrees and the bacon is nice and crispy.  Let rest for about 15 minutes before slicing.

Serve warm with all the fixings.