Swiss Meat Loaf

We are not really meatloaf people. B., actually really hates it, and I usually don't like it. Mostly because for both of us, we think of dried up, sticky, goopy, nasty, ketchup slathered over the top. Yuck.

Not so with this one, oh no, no ketchup in sight. This one is decadent, the Swiss cheese picks up the bacon flavor and absolutely MELTS in your mouth. Give it a go, even if your not sure about meatloaf yourself, and please, no ketchup on it.

Swiss Meat Loaf

1 egg

1/2 c. evaporated milk (I tend to follow recipes exact the first time around, and actually, I've only made this once, so I don't know about using regular old milk. I say try it.)

1 tsp. rubbed sage

1 tsp. salt

1/2 tsp. black pepper

1 1/2 lbs. lean ground beef (I used venison)

1 c. cracker crumbs (Ritz type- about 24 made one cup)

3/4 c. grated Swiss cheese (or more, you know, whatever)

1/4 c. finely chopped onion

2-3 strips bacon, cut into 1" pieces

Preheat oven to 350. Beat the egg in a large bowl. Add milk, sage, salt, and pepper, and mix. Add beef, crumbs, 1/2 c. of the cheese, and the onion; mix well with hands. (Gross, yes, but it works the best.) Form into a loaf, and place in a 2 qt. rectangular baking dish. (That's fancy talk for a 9x13 baking dish.) Arrange bacon pieces on top of the loaf. Bake for 40 minutes. Sprinkle remaining cheese on top, and bake 10 minutes longer.

Serves:6