1 cup Cheddar cheese, grated on small holes of box grater
2 tablespoons from tube of Tomato Paste
1 tablespoon unsalted butter
1 medium to large onion, chopped fine
2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
One green bell pepper diced
1 teaspoon paprika
2 large eggs
1 tablespoon Worcestershire Sauce
˝ cup of milk
2 to 3 slices of day old bread
2 tablespoons minced fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef chuck
1 pound ground pork
1 can cream of mushroom soup or 1 cup of homemade cream of mushroom soup
˝ cup of ketchup
3-4 slices of bacon (crumbled and cooked)
1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use.
2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and bell pepper and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add thyme and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato paste. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Brown bacon and crumble.
4. Whisk milk and eggs in large bowl until combined. Place bread in it to soften.
5. Mix the meats with the onion, bell pepper and onion mixture, cheese, Worcestershire sauce, parsley, salt, pepper.
6. Put egg, milk and bread mixture into the meat mixture along with half of the can of mushroom soup. Add bacon crumbles. Gently but thoroughly mix meatloaf.
7. Shape meat mixture into a loaf and use a loaf pan or use a 9 by 13 pan which has been sprayed with Pam.
8. Mix the ketchup and the remainder of the mushroom soup together and spread over the meatloaf.
9. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Let meat loaf cool about 15 minutes before slicing.