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Bubba;s Meat Loaf

1/2 cup white wine
1 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 lb ground round or sirloin, or ground turkey (93 percent lean or leaner)
1 can (8 oz) tomato sauce
1/2 cup uncooked old-fashioned oatmeal
1/4 cup grated Parmesan
2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
2 cloves garlic, peeled and minced
1/3 cup chicken broth
Vegetable-oil cooking spray

1 1/2 cups pasta sauce (such as Classico Fire-Roasted Tomato & Garlic Sauce), heated
6 basil leaves (this is your topping, or just use ketchup.)

Preheat oven to 375°F. Pour wine into a medium skillet and cook onion, pepper over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5" wide, 10" long, and 3" to 4" high. Coat a 9" x 13" baking pan (or bread-loaf pan) with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.
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Glazed Bacon-Wrapped Meat Loaf

This delicious bacon-wrapped meatloaf is enhanced with grated natural Parmesan cheese, Cajun spices, and a tasty barbecue sauce glaze.
INGREDIENTS:
4 strips lean bacon
2 teaspoons brown sugar, optional
1 pound lean ground beef
1/2 pound ground pork
1 medium onion, finely chopped
1 red or orange bell pepper, finely chopped
2/3 cup fine dry bread crumbs
1 large egg, slightly beaten
1/3 cup grated fresh Parmesan cheese
1 teaspoon Cajun seasonings
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup evaporated milk or whole milk
1/2 cup barbecue sauce
PREPARATION:
Cut bacon strips in half crosswise and coat with the 2 tablespoons of brown sugar. In a large skillet, cook the sugared bacon for about 2 minutes to render some of the excess fat. Or, cook on a paper plate in the microwave for about 1 minute.
Heat oven to 350°.

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Beef, Turkey, and Andouille Meat Loaf



Ingredients:
2 TB olive oil, 1 1/2 cup fine chopped onions, 1 tsp salt plus a pinch, 1/2 cup fine chopped red bell peppers (optional), 2 tsp minced garlic, 1 TB Worcestershire sauce, 2 cups soft fresh bread crumbs, 1/2 c milk, 2 lg eggs lightly beaten, 1 lb andouille, smoked ham, or other smoked sausage cut into 1" chunks & coarsely chopped in a food processor, 1 lb ground beef (85% lean), 1 lb ground turkey, 1/2 tsp dried sage, 1 tsp dried thyme, 1 tsp fresh ground black pepper

Sweet & Sour Mustard Glaze: 6 TB Dijon mustard, 3 TB light or dark brown sugar, 1 TB cider vinegar

Preheat oven to 350 degrees. Heat oil in a lg skillet on med-high heat, and add the onions with a pinch of salt. Cover and cook for 5 mins, stirring occasionally. Stir in the optional bell peppers and the garlic and cook for 2 minutes more. Transfer the mixture to a lg bowl. Mix in all the remaining ingredients (except those for the glaze.) Using your hands, knead the mixture until everything is well blended. On a lg baking sheet (with a rim), or a lg shallow baking pan, form the meat into a loaf about 10" x 4" x 4" high. Place the loaf in the oven and bake for 30 minutes. Meanwhile, make the Mustard Glaze: Combine all the ingredients in a small bowl. Brush the glaze all over the top of the meat loaf after the first 30 minutes of baking. Bake the meatloaf for 30 - 45 mins more, or until the internal temp is 150 degrees to 155 degrees F. Let the loaf rest for 10 to 20 minutes, loosely covered with foil, before slicing and serving. Makes 8 servings