I love meatloaf. If I want to make a comfort dinner for myself it is usually meatloaf and mashed potatoes. As the weather has been turning a bit cooler during the day I more than ever want real homey comfort food.
Scouring Pinterest I saw this recipe for The Pioneer Woman’s My Favorite Meatloaf. I had all of the ingredients, except for the bacon, so I decided to give it a try.
We all thought it was good. It tasted much better than it looked. I did not put the bacon on which may have improved the flavor even more but as I was out of bacon I just left it off.
The consistency was a bit mushy in my mind. The bread seemed to kind of keep it moist but also give you these little bits of mushy texture. Forming it into the pretty loaf wasn’t that easy either because it was so “wet” before cooking.
But, I would make it again. I would probably reduce the eggs to 3 and the milk to 3/4 of a cup to see if I can keep the moist texture and retain the flavor without it being quite so “wet.”
I served this with baked potatoes and green beans.
- 1 cup whole milk
- 6 slices white bread
- 2 pounds ground beef
- 1 cup Parmesan cheese, grated
- 1/4 teaspoon Morton’s Season Salt
- black pepper, to taste
- 1/3 cup parsley, chopped
- 4 whole eggs, beaten
- 10 slices thin/regular bacon, optional
- 1 cup of ketchup
- 1 tsp dry mustard
- Hot sauce, to taste
- Pre heat oven to 350 degrees. On a rimmed cookie sheet place a metal cooling rack that has been sprayed well with non-stick spray.
- In a small bowl combine ketchup, mustard and hot sauce. Set aside.
- Place bread slices in a medium bowl and pour the milk over the bread slices. Let this sit for 4-5 minutes until the bread almost disintegrates.
- Add the ground beef, Parmesan, seasoned salt, black pepper, eggs and parsley to the milk soaked bread.
- Mix the ingredients together. When they are well mixed form into a loaf and place on the rack in your rimmed baking sheet.
- Place the bacon, in strips, over the meatloaf tucking the ends underneath.
- Pour 1/2 the sauce over the loaf and spread to cover the entire loaf.
- Bake 45 minutes. Remove pan from oven and spread remaining sauce over the meatloaf. Bake an additional 15 minutes.
- Remove meatloaf from oven. Allow to rest 3-4 minutes before slicing.