Gary's Meatloaf

By ngaldi

Ingredients

• 2 pounds 90% ground beef (1-1/2 pounds is fine)
• 1 pound pork sausage (Jimmy Dean sage pork sausage works well)
• 8 slice thick bacon cooked, not crisp, and chopped
• 1 cup shredded cheddar cheese
• 1 egg
• 1 cup regular oat meal, uncooked
• 1 cup cooked rice
• 1 medium onion chopped and sautéed
• 6 cloves garlic minced and sautéed (or 1-1/2 tsp of garlic powder)
• 1/4 cup catsup
• 1 sheet frozen puff pastry
• 1 tablespoon ground sage
• 15 - 20 pimento stuffed green olives
• 1 package Lawry's meat loaf seasoning
• Béarnaise sauce as per package instructions

Preparation

Step 1

In a large bowl mix by hand all ingredients except the green olives, puff pastry and Béarnaise Sauce. Don't over mix. Mould meatloaf into loaf shape about 12 inches long and place into a Pyrex or similar baking dish. Push green olives into loaf and reshape. Bake at 350° for 1 hour and 10 minutes. With 30 minutes remaining, remove meatloaf from oven and cover with puff pastry, tucking in edges all around. Return to oven and bake until puff pastry is golden brown. Cover and let meat loaf six for 15 - 20 minutes to let juices reabsorb. Prepare Béarnaise Sauce as per package instructions. Slice meatloaf and pour sauce as desired.