Smoked Bacon Wrapped Meat Loaf

1 1/2 lb ground beef
1 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 packet(1.1-ounce) beefy onion soup mix, Lipton
1/4 cup Sandra's Signature Barbecue Sauce (see below)
1 ts crushed garlic, Christopher Ranch
1/4 cup real bacon bits, Hormel
2 tbsp Worcestershire sauce, Lea & Perrins
1 egg, lightly beaten
1/2 cup bread crumbs, Progresso
1/4 tsp liquid smoke
6 thick-cut bacon slices, Oscar Mayer
Fresh oregano sprigs (optional

Preheat oven to 400 degrees.

In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of foil pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat loaf. Top with remaining 2 bacon slices.

Place foil pan on a rack in a 13x9-inch baking pan and bake about 45 minutes or until internal temperature reaches 165 degrees. Serve as directed.

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-ounce) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wrights.

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in refrigerator for up to 1 week.

From Sandra Lee