Meatloaf with Tomato Gravy

You can also bake this in a tube or Bundt pan and serve with mashed potatoes in the center for a festive look.

Meatloaf:

2 pounds ground beef

2 large eggs, slightly beaten

1 cup milk

3 tablespoons ketchup

2 tablespoons minced onion

1 tablespoon salt

½ teaspoon black pepper

1 cup soft bread crumbs

½ cup grated cheddar cheese

2 strips bacon

Tomato gravy:

2 tablespoons vegetable shortening

2 tablespoons all-purpose flour

1 ½ cups tomato juice

¼ teaspoon salt

¼ teaspoon black pepper

To make the meatloaf: Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside. In a large bowl add the ground beef, eggs, milk, ketchup, onion, salt, and pepper. Mix well. Fold in the bread crumbs and the cheese. Place in the prepared pan, cover with the strips of bacon, and bake for 1 hour.

To make the tomato gravy: In a small saucepan over medium heat place the shortening. Add the flour and stir for 2 minutes. Add the tomato juice, salt, and pepper, stirring constantly for about 5 minutes or until thickened. Serve on top of the meatloaf or alongside it.

Makes 8 servings.