Since this recipe calls for 2 pounds of ground beef you need to make sure you are feeding a small army, like Pioneer Woman does, or just cut the recipe in half so you don’t have to eat meatloaf for a week straight. Better yet, make two smaller loaves and share with a friend or freeze half to bake later. When I cut into this meatloaf it was pouring out juice, definitely the moistest meatloaf that has ever graced my taste buds. Usually I am not into leftovers but this was great reheated, in fact it almost tasted better than it did straight from the oven.
for the meatloaf
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon seasoned salt
Freshly ground black pepper
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
for the tomato gravy
3/4 cups ketchup
3 tablespoons brown sugar
1/2 teaspoon dry mustard
Dash or two of hot sauce
1. Preheat the oven to 350
2. Pour the milk over the bread and allow it to soak in for several minutes.
3. Place the ground beef, milk soaked bread, parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the eggs.
4. With clean hands, mix the ingredients until well combined.
5. Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. (note -lining the bottom of the broiler pan with foil will help with clean-up later)
6. Lay bacon slices over the top, tucking them underneath the meatloaf.
7. Make the tomato gravy: pour the ketchup into a small mixing bowl and add the brown sugar, dry mustard, and hot sauce. Stir the mixture until ingredients are well combined.
8. Spread one-half of the tomato gravy over the top of the meat-loaf.
9. Bake for 45 minutes, then remove from oven and spread the remaining tomato gravy over the loaf. Return the loaf to the oven and bake for an additional 15 minutes.
-makes 8 servings-
Recipe from The Pioneer Woman Cooks, pgs 150-151