- 1 1/2 pounds [680 g] ground beef
- 1 1/2 teaspoons [7.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 2 tablespoons [30 mL] grated onion
- 1/4 cup [60 mL] fried bacon bits
- 1 egg, slightly beaten
- 1 tablespoon [15 mL] milk
- 1/4 cup [60 mL] French salad dressing
Pecan Stuffing
- 2 cups [500 mL] fresh breadcrumbs
- 1/2 cup [125 mL] minced pecans
- 1/2 cup [125 mL] finely minced celery
- 1/4 cup [60 mL] milk
- 2 tablespoons [30 mL] sweet green pepper dices, membranes removed and seeded
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] paprika
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- Preheat oven to 350°F [180°C].
- Well mix together ground beef, salt, pepper, grated onion, fried bacon bits, beaten egg and milk.
- On waxed paper, evenly spoon mixture into a 1/2-inch [1.3-cm] thick rectangle.
- Into a bowl, mix together pecan stuffing breadcrumbs, minced pecans and celery, milk, sweet green pepper dices, salt and paprika.
- Using a spoon, evenly spread stuffing over meat mixture.
- Roll as for a rolled cake.
- Lay roll, open side down, into a greased [8 1/2 x 4 1/2 x 2 1/2-inch / 22 x 11 x 6-cm] bread loaf pan.
- Bake into preheated oven for 60 to 75 minutes brushing top once at halftime with half of French salad dressing.
- Remove from oven and immediately brush top of meatloaf with remaining French salad dressing.
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