I love meatloaf. I love meatloaf sandwiches. I am speaking out today on behalf of meatloaf lovers everywhere. This post is for you. My mama always made cheese stuffed meatloaf and I always loved it but when I moved out, I could never quite make it as well so I found other recipes and tried them out. They just didn’t hit the spot. Then I had kids and meatloaf making kind of went by the way side for a few years. Then they got a little older and my oldest and my pickiest eater loved meatballs, burgers, and hamburger steak so I had a hunch he might like meatloaf. I found a Paula Deen recipe and he loved it. Definite winner. Sadly, when we moved last year, I lost the magazine that the recipe was in and I have tried to find it again but I can’t. I have googled it, searched pinterest for it. Nothing. To be honest, he loved that recipe, but I could go either way on it so I figured it wouldn’t hurt to branch out and find some new meatloaf recipes. Boy did I find a good one. Oddly enough, I have Pioneer Woman’s cookbooks and I know I have seen this recipe but I never made it until Big Daddy told me he had a hankering for meatloaf the other day. So I set out and sure enough…this recipe came up when I googled best meatloaf recipes. Yep, apparently google knows good meatloaf. Big Daddy almost made himself sick on this meatloaf. I am not lying. It went so well with some mac and cheese and BB’s honey carrots (as my kids call them and BB is what they call her). Now, my oldest did not try it. He decided to pass, which is not unusual for him with a new dish. The majority of the fam liked it so I considered it a win. I think he found the bacon on top off putting. None the less, whether or not you or your family care for meatloaf, if you are just wanting to experiment and are wanting an awesome meatloaf in your repertoire, this is a great place to start. Oh and the leftovers make a delicious sandwich for lunch the next day. Can’t beat that.
I made a few additions to this recipe and I have a few suggestions for what I will do next time, but this recipe can be found on The Pioneer Woman’s website/blog and in her cookbook.
Pioneer Woman’s favorite meatloaf
2 lbs. ground chuck
1 cup whole milk
6 slices of white sandwich bread
1 cup freshly grated Parmesan cheese
1/4 tsp. seasoned salt
3/4 tsp. Kosher salt
Freshly ground black pepper
1/3 cup flat leaf parsley (I omitted this as my kids tend to find any “green stuff” in their meat off putting)
*I add some Mexi-cajun seasoning to mine. My friend Shelley makes it and it is so good. I put about 1/2 tsp. in my meat
4 whole eggs, beaten
10 slices thin (not thick cut or center cut) bacon
1 1/2 cup ketchup
1/3 brown sugar
1 tsp. dry mustard
a few shakes of Tabasco or LA hot sauce or to taste
Preheat your oven to 350 degrees. In a medium size bowl, pour milk over the bread slices. Allow the milk to soak in for a few minutes. Prepare your 9 x 13 baking dish by covering the bottom and sides with aluminum foil. Trust me on this. If you have a rack that fits in your baking dish or pan, use it. It will allow the fat to drip down. Again…trust me.
In a separate bowl, add your ground chuck, Parm, seasonings and milk soaked bread. Pour in the beaten eggs. With clean hands, mix the ingredients until well combined.
Lay bacon slices over the top. Tuck the ends of the slices under the meatloaf.
Make the sauce: add ketchup, brown sugar, dry mustard,and hot sauce in a mixing bowl. Whisk this together. Pour 1/3 of this mixture over the top of the bacon. Spread with a spoon.
Bake the meatloaf for 45 minutes and then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with the remaining sauce on the side.
BB’s Honey carrots (an all star side if there ever was one. Tasty and sweet, but still carrots and your kids are eating carrots so that makes them healthy…ish…healthier than say french fries…so score one for you!! And they have honey for the main ingredient and how can that be bad?)
Stuff you need~
1 pound bag of carrots, peeled and sliced
1/2-1/3 cup of honey
2-3 Tablespoons sugar
1 Tablespoon butter, optional (this just makes them a little richer but not necessary at all)
Add carrots to a medium sauce pan. Cover with water plus a little more. Add honey and sugar and butter if you are using it. Bring to a boil uncovered. Reduce to a simmer, cover and let them cook until fork tender and some of the water has evaporated out. Perfect. These goes great with baked chicken and rice and gravy as well. Just saying. Enjoy.
Is your mouth watering? Mine is and i just ate the rest last night. You won’t be disappointed.