My search for the perfect meatloaf continues, and this one is a definite contender.

This recipe comes from Marta Gouger, Times News Editor in Chief, and I have to tell you, my kitchen smelled good before I even got this in the oven!Although it seems like a lot of ingredients, the recipe went together quickly. It makes two loaves, so a small family could eat one now, and freeze one for later.This is a recipe I'll be making again. Enjoy!Marta's Meatloaf2-and-a-half to 3 pounds ground beefOne-half cup onion, finely chopped1 clove garlic, finely chopped1 beef bouillon cube, dissolved in cup hot water1 eggOne-half teaspoon Worcestershire sauce1 "squirt" each of mustard, ketchup and hot pepper sauce1 teaspoon each dried oregano, basil, parsley1 cup light or fat free sour creamOne-half cup to 1 cup bread crumbs (depending on consistency you desire)One-half cup quick cooking or old fashioned oats1 teaspoon grated Parmesan1 teaspoon black pepper4 slices bacon, if desiredTopping1 cup ketchup1 teaspoon Worcestershire sauce1 tablespoon brown sugar1 teaspoon garlic powderMix all meatloaf ingredients. Form into two loaves in baking pan. Cook bacon 3 minutes in microwave. Cut pieces in half and drape across meat loaf. Cover with sauce.Save extra sauce to top after meatloaf is cooked.Cover with aluminum foil and bake at 375 degrees for 1-and-a-half hours. Remove cover for browning during last 10 minutes.This can also be cooked in microwave. form meatloaf into ring in deep round dish. Cook on high 15 minutes until done.You may also cut the recipe in half and cook it in the slow cooker. Line the bottom of the cooker with sliced potatoes. Form the loaf on top. Top with sauce. Cook on low 6 hours.Note: I didn't realize I was out of oatmeal until I was wrist deep in raw meat. I just upped the amount of breadcrumbs. Also, Marta says if you don't have sour cream or don't want to use it, you can substitute milk.