(modified from Taste of Home Feb/March 2013)
1/2 lb bacon
1 1/2 cups chopped or shredded carrots
1 cup bread crumbs
4 tsp Worcestershire sauce
2 tsp garlic powder
1 tsp salt
2 lb ground beef
1-1 1/2 cups shredded cheese (I used mozzarella/provolone blend and mild cheddar)
Cook bacon until crispy. Remove from pan (leaving grease in pan), chop, and set aside.
Cook carrots in reserved bacon grease until soft.
Combine bread crumbs, chopped bacon, eggs, Worcestershire sauce, spices, and carrots in a large bowl. Add beef and mix lightly but thoroughly.
Shape into two loaves in a 9×13 baking dish. Bake uncovered at 350 for 45-60 minutes or until internal temperature reads 160 F.
I served this with steamed broccoli, mashed potatoes, and crescent rolls 🙂