SEATTLE FIRE STATION 25 MEATLOAF

SEATTLE FIRE STATION 25 MEATLOAF


1 lb. bacon, cut into 1-inch pieces
2 onions, chopped
5 lbs. ground beef
5 lbs. spicy ground pork sausage
3 (10-oz. each packages frozen chopped spinach, thawed,
drained and squeezed dry
3 4-oz. each) cans sliced black olives, drained
3 cups pistachio nuts, chopped
1 cup ketchup
2 eggs
1 (1.25-oz.) packet meatloaf seasoning mix
1 lb. pepper Jack cheese, cubed
½ cup ketchup or as needed


1. Preheat the oven to 350^.

2. Place bacon in a large deep skillet over medium-high heat. Add onions, and cook stirring frequently, until bacon is crisp and onions are transparent. Drain off excess grease, and set aside to cool.

3. In a large bowl, mix together ground beef, pork sausage, bacon and onions, spinach, olives, pistachio nuts, 1-cup ketchup, eggs and meatloaf seasoning until well blended. Pat meat into a loaf shape, and place in a large baking pan. A roasting pan will work well. Poke cheese cubes in top of loaf so they are completely covered. Brush remaining ketchup over the top.

4. Bake for 1-1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180^.

Yield: 16 servings.