Pioneer Woman's Meatloaf
Posted on Aug 22, 2011
Excerpted from <a href="http://www.amazon.com/gp/product/0061658197/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=0061658197">"The Pioneer Woman Cooks: Recipes from an Accidental Country Girl"</a> by Ree Drummond. Makes 8 servings. Ingredients: 1 cup milk 6 bread slices 2 pounds ground beef 1 cup grated Parmesan cheese 1 teaspoon salt ¼ teaspoon seasoned salt, such as Lawry’s Freshly ground black pepper ¼ to ½ cup minced flat-leaf parsley 4 eggs, beaten 8 to 12 thin bacon slices Tomato Gravy: 1½ cups ketchup 6 tablespoons brown sugar 1 teaspoon dry mustard Dash or two of hot sauce—more if you like heat
Step 1
Preheat the oven to 350ºF.
Step 2
Pour the milk over the bread and allow it to soak in for several minutes.
Step 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.
Step 4
With clean hands, mix the ingredients until well combined.
Step 5
Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. I always line the bottom of the broiler pan with aluminum foil to avoid having to scrub later.
Step 6
Lay bacon slices over the top, tucking them underneath the meatloaf.
Step 7
Next, make the tomato gravy. Pour the ketchup into a small mixing bowl. Add the brown sugar and dry mustard, and splash in the hot sauce. I’m pretty generous with it because I like a little spice. Stir the mixture until well combined.
Step 8
Pour one-third of the tomato gravy over the top of the meatloaf.
Step 9
Bake for 45 minutes, then pour another one-third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes.
Step 10
Serve with the remaining tomato gravy on the side as a dipping sauce.