Cooler weather calls for this comforting meatloaf

Meatloaf

1. Preheat oven to 375 F.
2. Beat eggs in a small bowl. Add torn up bread, parsley, salt, pepper and Worcestershire sauce. Set aside.
3. Melt butter in a sauté pan over medium-high heat and soften onions, celery and garlic.
4. Take off heat and add tomato sauce. Set aside to cool.
5. If using an electric mixer: Add milk and egg mixture to bowl. Using the flat paddle attachment, mix at low speed for 30 seconds. Add onion celery, chopped mushrooms and tomato mixture and mix 30 seconds at low speed. Add meat to bowl and mix 45 to 60 seconds at low speed.
6. If making meatloaf by hand: Follow same procedure as above, just mix gently without over compressing the ingredients (just enough hand mixing to incorporate ingredients evenly).

   TIP: Use a disposable glove to save time on cleanup.

7. Spray pan or pans with nonstick spray.
8. Divide mixture between 2 meatloaf pans, or hand form a loaf on a regular sheet pan with sides (to keep juices from spilling off pan).
9. Combine roasted red peppers, tomatoes, bacon and barbecue sauce, and cover top of loaf or loaves.
10. Bake loaf pans 1 hour in middle of oven at 375 F. The larger hand-formed loaf will take longer. An instant-read internal thermometer should read about 155 F when done.

    TIP: Cooking time may vary depending on oven and loaf size.

11. Let cool before removing from pan. Slice cool, then reheat in a 300 F oven for 10 minutes. Top with a little gravy or your favorite barbecue sauce.