Happiness is when we can justify every comfort food that exists. That’s what happens when the temps drop a bit.
Please allow me to introduce you to the meatloaf you want. No, you need. It’s from the Pioneer Woman, and everything she prepares is off the chain. That’s a cool thing cool people say. And old recipe stealers.
So I have stolen this recipe from Ree Drummond (the PW), and the photos from Rebekah Fowlkes. Rebekah whipped this up over the weekend and posted the pictures to the Gram (another thing cool people say. It means Instagram.) And it made me crave it.
I decided to make breakfast for dinner instead, but you get the point. I so would have made this had I had the ingredients at home.
For the meatloaf:
- 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 bacon, Petit Jean preferred
For the sauce:
- 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. (Line the bottom of the pan with foil to avoid a big mess!)
- 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.
This is best served with mashed potatoes and green beans as Rebekah did.