Let me start this by saying I don’t like meatloaf. On a scale of 1-10 it would probably get an 1. So why am I posting a meatloaf recipe?! Because this recipe changed that for me. I used to think that meatloaf was inevitably dry, but that isn’t true when you wrap it in bacon and coat it with sauce and cooking it on a grill allows the fat to flow away which means flavor without greasiness. Now I won’t say this is my favorite recipe ever, but as far as meatloaves go this is a winner for me. I even look forward to leftovers now. Meatloaf sandwich anyone?
The Pioneer Woman’s Favorite Meatloaf (and mine too!)
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste
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. 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.