Mom's Bacon-Wrapped Meatloaf #RSC

• 1 zucchini, shredded
• 1 onion, chopped
• 1 red bell pepper, chopped
• 12 cup cherry tomatoes, cubed
• 14 cup quick-cooking oats
• 14 cup panko breadcrumbs or 14 cup breadcrumbs
• 18 cup lemon juice
• 1 teaspoon lemon zest (optional)
• 1 egg
• 8 -10 slices bacon
• 1 cup shredded monterey jack cheese, plus
• extra shredded monterey jack cheese, for topping
• 12 cup salsa, plus
• extra salsa, for topping
• 1 12 lbs ground beef (optional- half can be ground turkey)
• Reynolds Wrap Foil

1. Preheat oven to 350 degrees F if you are going to cook it after preparation.
2. Method:.
3. 1.
4. Line a 9 x 5 x 3 loaf pan generously (leave extra along the sides if you plan to freeze) with Reynolds Aluminum Foil.
5. 2.
6. Place 4-5 bacon strips across the short side, long edges touching, to enfold the meatloaf.
7. 3.
8. Combine first nine ingredients.
9. Fold in with the beef.
10. 4.
11. Gently press meat mixture into the bacon-lined loaf pan.
12. 5.
13. Fold the bacon over the top of the meatloaf.
14. 6.
15. Lay remaining 4-5 bacon slices across the loaf.
16. 7.
17. Bake uncovered for 50 minutes.
18. 8.
19. Top with extra salsa and shredded Monterey Jack Cheese.
20. 9.
21. Bake for another 15 minutes.
22. *Freeze if not ready to cook.
23. Lift the foil wrapped meatloaf out of the loaf pan and you have freed your pan for other uses.

zucchini, onion, red bell pepper, cherry tomatoes, oats, breadcrumbs, lemon juice, lemon zest, egg, bacon, shredded monterey jack cheese, cheese, salsa, extra salsa, ground beef, foil

Taken from www.food.com/recipe/moms-bacon-wrapped-meatloaf-rsc-487707 (may not work)