This meatloaf has been a staple in our home for years and it truly is a favorite of Howard’s dad. Just wait until you experience it for yourself.

Prep time: 20 minutes

Cook time: 1 hour 20 minutes

Servings: 6-8


  • 3/4 cup quick cooking oats
  • 1/2 cup milk
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 pound ground sirloin
  • 1/2 pound ground turkey sausage (ground pork can be substituted)
  • 2 large eggs
  • 3 tablespoons dijon mustard
  • 2 tablespoons Orange & Field Signature Seasoning (or 1 1/2 tablespoons kosher salt and 1/2 tablespoon black pepper)
  • 1 pound sliced bacon
  • 1/2 cup packed light brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon dry mustard


Preheat oven to 375°F.  Combine the oats and milk in a small bowl and set aside to soak.

Heat the oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook until soft and translucent, about 5 minutes. Remove from heat and set aside to cool.

Combine the oats and milk mixture with the ground sirloin, ground turkey sausage, eggs, dijon mustard and Orange & Field Signature Seasoning in a large bowl. Add the onion and bell pepper mixture and use your hands or a spoon to combine well, ensuring to break up the ground turkey sausage. Place the meat mixture in a large ungreased baking dish and form into a loaf. Overlap the bacon slices along the top, completely covering the top and side of the meat, reserving two slices. Use two reserved slices to wrap around the edges of the meatloaf.

Combine the brown sugar, ketchup and dry mustard in a small bowl. Brush about half of the glaze over the top and sides of the meatloaf, reserving the rest for additional basting. Place the baking dish in the oven.

Bake for 1 hour 15 minutes, basting the top and sides of the meatloaf with the reserved glaze approximately every 15-20 minutes during the cooking time. Allow the meatloaf to cool slighty before serving.


ORANGE & FIELD TIP: To ensure the two slices of bacon that are wrapped around the meatloaf don’t come off, we suggest securing them with a toothpick where the two strips meet on each side. Just be sure to remove the toothpicks prior to serving.