Savory Stuffed Meat Loaf
rec.food.recipes/Fred Towner/1998
Yield: 6 servings

1 1/2 pounds lean ground beef
2 slices bacon; cut up
1/2 cup milk
1 large egg
1/4 cup bread crumbs; dry
2 tablespoons parsley; snipped
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon mustard; dry
1/4 teaspoon pepper
1/8 teaspoon garlic powder

MEAT LOAF STUFFING
1/2 cup butter or margarine
1/4 cup onion; chopped, 1 small
1/2 cup celery/leaves; chopped
2 cups bread crumbs; fresh
1/4 teaspoon salt
1/4 teaspoon sage
1/8 teaspoon thyme
1 dash pepper

Heat the oven to 350 degrees F.

Mix all of the ingredients except the stuffing together. Spread 2/3 of the mixture into an ungreased loaf pan 9x5x3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top.

Make the meat loaf stuffing:
Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients.

Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely.

Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter.