1950'S-STYLE MEATLOAF

1 1/2 pounds ground beef (chuck is best)
1/2 pound ground pork sausage (seasoned or not)
1 cup fine bread crumbs
1/2 cup minced sweet onion
1/2 cup milk
1/4 cup minced green bell pepper
2 eggs, lightly beaten
1 package dry Lipton's Onion Soup mix
1 large clove of garlic, pressed
1 Tbsp Worcestershire sauce
1 tsp dried oregano, crushed
1 teaspoon kosher salt
Freshly ground pepper to taste
1 (6-ounce) can tomato paste, divided use
2 to 4 strips bacon, cut in half (optional)

Preheat oven to 350 degrees F.

Combine all ingredients except half of the tomato paste and bacon. Gently mix only until combined. Do not overwork the meat or it will become tough. Form into a loaf. Cover with the remaining half can of tomato paste. Weave the bacon strips over the top.

Bake 1 hour. Let meatloaf rest 15 minutes before cutting to serve.

Yield: 6 servings
Adapted from source: Peggy Trowbridge