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Bacon and Triple Tomato Meatloaf

beef - ground

4 slices bacon; chopped
2 tablespoons sun-dried tomatoes; chopped
1 egg
1/2 cup sweet green pepper; finely chopped
1/2 cup onion; finely chopped
1/2 cup dry bread crumbs
1/3 cup tomato juice
1-1/3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
6 slices beefsteak tomato; 1/4-inch thick
1 teaspoon olive oil

In skillet, cook bacon over medium-high heat for about 5 minutes or until crisp. Drain on paper towels. Meanwhile, soak sun-dried tomatoes in boiling water for 5 minutes or until softened. Drain. In large bowl, beat egg lightly; add bacon, sun-dried tomatoes, green pepper, onion, bread crumbs, tomato juice , Worcestershire sauce, salt, basil, oregano and pepper. Mix in beef. Pack into 8- x4-inch loaf pan. Lay slices of tomato on top, overlapping slightly; brush with oil. Bake in 350 F oven for about 1 hour or until no longer pink inside and tomato slices are roasted. Drain off fat. Serving suggestion: Serve with your favourite mashed potato and mushrooms and green beans.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 6 servings

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