53 Mondays-Week 41? Meatloaf—yes, you read that right!

Today’s recipe was by The Pioneer Woman.  I bought her cookbook after cooking several wonderful recipes from her website.  Not a meatloaf fan myself, I was intrigued by her LOVE of the stuff.  This recipe seemed easy enough, so I gave it a try.  You know what?  She was SO right!  This was so good.  I am a convert.  My only change is that the bacon I put on the top was thick.  I would use thin bacon next time (and there will be a next time) so that it crisps up.  I halved this recipe and there was still more than enough for Justin and me.  Give this a try! 

 

MY FAVORITE MEATLOAF

Recipe and Photo from The Pioneer Woman

Meatloaf:

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

¼ teaspoons Seasoned Salt

¾ teaspoons Salt

Freshly Ground Black Pepper

⅓ cups Minced Flat-leaf Parsley

4 whole Eggs Beaten

10 slices Thin/regular Bacon

Sauce:

1-½ cup Ketchup

⅓ cups Brown Sugar

1 teaspoon Dry Mustard

Tabasco To Taste (I didn’t have any so I didn’t add)

 

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!