I know we have bigger things on our minds right now, but since we are all eating at home more, I thought maybe you’d like something new to try. I promised a recipe and here it is.
My most popular recipe, by far, is Pioneer Woman Rice Pilaf. Don’t ask me why because I have no idea. Maybe it’s the Pioneer Woman title? Check it out. It goes great with this meatloaf.
As I’ve mentioned before, I love a lot of her recipes. I think I’ve also mentioned they typically serve a lot of people. The first time I made this I cut the recipe in half. If you’re making it for a small group, you might consider that.
I don’t know if it’s the bacon or what that makes this so good. It really doesn’t have much in it. I thought, no onion? No sage? How can that be? But I followed the recipe and you don’t miss it.
It seems when I typically make meatloaf and the recipe says, bake for one hour, it’s never done. Well, this one is done in an hour. I also like that about it.
I also grate my own Parmesan and don’t use the stuff in the green can. I suppose you can try that. 🤮
I don’t usually eat the bacon once the meatloaf is done, but Tim does. I love bacon but I prefer mine nice and crisp. This never reaches a crispness level.
It also makes great leftovers. I eat it as is, reheated. Tim likes it cold in a sandwich.
So, if you’re sitting at home, bored with eating the same old things, give this a try. I don’t think any of these ingredients are being hoarded right now!!
Pioneer Woman Meatloaf
- Broiler pan
- 1 c. milk
- 6 slices bread (or use 1 1/2 c. dried bread crumbs)
- 2 lb. ground beef
- 1 c. grated Paremsan cheese
- 1 t. salt
- 1/4 t. seasoned salt
- ground pepper
- 1/4 c. minced flat leaf parsley (I also use dried parsley and wing it)
- 4 eggs (beaten)
- 8-12 slices bacon (we like center cut)
- barbeque sauce (we use KC Masterpiece Original)
- Preheat oven to 350.
- In a large bowl, pour the milk over the bread (or the crumbs) and soak for several minutes.
- Combine the ground beef with the soaked bread, Paremesan cheese, salt, seasoned salt, black pepper and parsley.
- Pour in the eggs.
- With your hands (clean, of course) mix the ingredients until well combined.
- Form the mixture into a loaf shape and place it on a broiler pan, which allows the meat to drain. Line the bottom of the pan with foil to catch the drippings.
- Lay bacon slices over the top, tucking them in underneath the loaf.
- Make the sauce, if not using barbeque sauce (see Notes below).
- Pour some of the sauce over the top of the meatloaf. (You'll know what looks right.)
- Bake for 45 minutes, then pour more sauce over the meatloaf.
- Bake for an additional 15 minutes.
- Serve with additional sauce on the side, if you'd like.
- 1 1/2 c. ketchup
- 6 T. brown sugar
- 1 t. dry mustard
- dash or two of hot sauce