There are many different kinds of meat loaf. Some of them are loose, sloppy and unappetizing; others, firm, well-textured and delicious, either hot or cold. This is my favorite meat loaf recipe.

2 lb. ground beef
1 lb. ground pork
2 garlic cloves, finely chopped
1 fairly lg. onion, finely chopped
1 tsp. salt
1 tsp. freshly ground black pepper
1 crumbled bay leaf
1/2 tsp. crumbled thyme leaves
1 tsp. of freshly chopped green pepper
1/2 c. dry bread crumbs
2 eggs
Bacon or salt pork

Mix all ingredients except bacon thoroughly and knead with the fingers until the mixture is very thoroughly blended. Form into a long loaf or cake and press firmly. Arrange enough slices of bacon or salt pork on the bottom of a baking pan to hold the meat loaf. Brush the loaf with butter and cross with 2-4 additional slices of bacon. Roast at 325 degrees, basting occasionally, for 1 1/2 to 1 3/4 hours, or until the meat loaf is cooked through.

Constant basting makes a moister loaf. If you serve this meat loaf hot, let it stand on a hot platter for 10-15 minutes before you carve it, to settle the juices. It is even more delicious when served just at a temperature between warm and cold, with a salad. It is excellent served in thin slices the next day, and it makes superb sandwiches.

VARIATIONS:

With Hard-Cooked Eggs: Instead of forming this into a loaf, pat 1/2 of the meat into a cake and place it on the bacon strips for roasting. Place peeled hard-cooked eggs along the side of this cake and mold the remaining meat loaf mixture on top. In this way you serve a slice of egg in the side of each slice of meat.

Ham Loaf: Use 1 pound of ground ham instead of ground pork and half the amount of salt in the mixture.

Tongue: Substitute 1 pound of ground beef tongue for the ham or pork mixture and add a little additional beef fat to the mixture.